Vegetarian Bean Pasta
Delight in the hearty flavors of our Vegetarian Bean Pasta, a wholesome and satisfying dish perfect for weeknight dinners or meal prep. This recipe combines tender penne pasta with a rich, savory sauce made from cherry tomatoes, kidney beans, and cannellini beans, creating a protein-packed meal that's as nutritious as it is flavorful. Infused with aromatic garlic, onions, and a blend of dried herbs like oregano and basil, this dish offers a Mediterranean-inspired flair. The vegetable broth and tomato paste provide depth to the sauce, while fresh parsley adds a vibrant finishing touch. Ready in just 35 minutes, this easy vegetarian pasta is a crowd-pleaser that can be served as-is or topped with grated parmesan for optional indulgence. With simple ingredients and bold flavors, this recipe is a must-try for fans of plant-based comfort food!
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Recipe Information
Ingredients
- 300 grams penne pasta
- 2 tablespoons olive oil
- 3 pieces garlic cloves
- 1 medium onion
- 250 grams cherry tomatoes
- 1 400-gram can canned kidney beans
- 1 400-gram can canned cannellini beans
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 tablespoons fresh parsley
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 50 grams parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain and set aside, reserving 1/4 cup of the pasta water.
While the pasta cooks, finely chop the garlic and onion. Halve the cherry tomatoes.
Heat the olive oil in a large skillet over medium heat. Add the chopped garlic and onion, sautéing until fragrant and softened, about 3-4 minutes.
Add the cherry tomatoes to the skillet and cook for 5 minutes, stirring occasionally, until they begin to soften and release their juices.
Drain and rinse the canned kidney beans and cannellini beans, then add them to the skillet along with the tomato paste, vegetable broth, dried oregano, and dried basil. Stir well to combine.
Simmer the mixture for 8-10 minutes, allowing the flavors to meld and the liquid to reduce slightly. If the sauce is too thick, add the reserved pasta water a tablespoon at a time to reach the desired consistency.
Season the sauce with salt and black pepper to taste, then stir in the cooked penne pasta, making sure it’s well coated in the bean and tomato mixture.
Chop the fresh parsley and sprinkle it over the pasta before serving. If desired, top with grated parmesan cheese for added flavor.
Serve the Vegetarian Bean Pasta hot and enjoy a delicious, nutritious meal.
Nutrition Facts
Calories |
2564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 4519 mg | 196% | |
| Total Carbohydrate | 414.4 g | 151% | |
| Dietary Fiber | 65.4 g | 234% | |
| Total Sugars | 22.4 g | ||
| Protein | 118.2 g | 236% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 1083 mg | 83% | |
| Iron | 35.3 mg | 196% | |
| Potassium | 5221 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
