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

Ingredient	Amount	Notes
Whole wheat or brown rice penne	2 cups
Vegetable stock or water	2 tbsp	For sautéing
Garlic, chopped	6-8 cloves	Adjust to taste
Cannellini beans	1 can	Rinsed and drained
Fire roasted tomatoes	1 can
Brown mushrooms	2 punnets	Sliced
Kale	1 cup	Chopped
Spinach	1 cup
Salt	To taste
Black pepper	To taste
Crushed red pepper flakes	To taste	Optional

Method

Get all ingredients ready.
Cook pasta: In large pot, cook pasta in boiling water until al dente. Set aside.
Fry mushrooms: In separate pan, fry sliced mushrooms until golden. Add kale and spinach, cook until wilted. Set aside.
Sauté garlic: In medium pot, sauté garlic in vegetable stock or water over medium heat for 2-3 minutes.
Simmer sauce: Stir in beans and tomatoes. Simmer on low for about 20 minutes.
Add mushroom mix: Stir in the fried mushrooms, kale and spinach.
Season: Add salt, pepper, and red pepper flakes to taste.
Combine: Stir in pasta and serve.

Tips

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

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

Refrigerate: Up to 4 days
Tip: Sauce thickens as it sits—add splash of pasta water when reheating

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