Roasted Tomato and Cannellini Bean Pasta
Plant-based | Hearty | Easy to double | 30-minute meal
A simple, satisfying pasta dish with roasted tomatoes and creamy cannellini beans. The garlic-heavy sauce simmers while the pasta cooks, making this an easy weeknight dinner. Serve with sautéed kale for a complete meal.
Ingredients
Section titled “Ingredients”| Ingredient | Amount | Notes |
|---|---|---|
| Whole wheat or brown rice penne | ½ lb | |
| Vegetable stock or water | 2 tbsp | For sautéing |
| Garlic, chopped | 6-8 cloves | Adjust to taste |
| Cannellini beans | 1 box (13.4 oz) | Rinsed and drained |
| Fire roasted tomatoes | 1 can (15.5 oz) | |
| Salt | To taste | |
| Black pepper | To taste | |
| Crushed red pepper flakes | To taste | Optional |
Method
Section titled “Method”-
Cook pasta: In large pot, cook pasta in boiling water until al dente. Set aside.
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Sauté garlic: In medium pot, sauté garlic in vegetable stock or water over medium heat for 2-3 minutes.
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Simmer sauce: Stir in beans and tomatoes. Simmer on low for about 20 minutes.
-
Season: Add salt, pepper, and red pepper flakes to taste.
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Combine: Stir in pasta and serve.
Double it: This recipe easily doubles for meal prep or feeding a crowd
Extra garlic: The recipe calls for lots of garlic, but adjust to your preference
Serving suggestion: Pair with sautéed kale or a green salad
Variations
Section titled “Variations”Add greens: Stir in spinach or kale at the end
Different beans: Use navy beans or great northern beans
Herbs: Add fresh basil or oregano
Storage
Section titled “Storage”- Refrigerate: Up to 4 days
- Tip: Sauce thickens as it sits—add splash of pasta water when reheating
Nutrition (per serving, 4 servings)
Section titled “Nutrition (per serving, 4 servings)”- Calories: ~543
- Protein: 31g
- Carbs: 105g
- Fiber: 22g
- Fat: 3g
Adapted from: Heather McDougall / Forks Over Knives
Prep: 10 min | Cook: 30 min | Serves: 4