Dairy-Free Pasta with Beans

Elevate your weeknight dinners with this vibrant and hearty Dairy-Free Pasta with Beans, a deliciously wholesome dish that’s both gluten-free and vegan-friendly. Featuring tender gluten-free pasta tossed in a savory medley of sautéed garlic, onions, and colorful vegetables like zucchini and red bell peppers, this recipe is packed with plant-based protein from creamy cannellini beans and hearty kidney beans. A hint of fresh basil and a splash of tangy lemon juice add layers of bright, refreshing flavor, while the vegetable broth ties everything together into a comforting, dairy-free sauce. Ready in just 40 minutes, this one-skillet wonder is perfect for busy evenings, delivering a satisfying, nutrient-rich meal that doesn't compromise on flavor. Ideal for dairy-free cooking enthusiasts and pasta lovers alike, this recipe is sure to please the whole family!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 oz gluten-free pasta (such as penne or fusilli)
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 14 oz canned diced tomatoes, drained
• 1 cup cooked or canned cannellini beans, drained and rinsed
• 1 cup cooked or canned kidney beans, drained and rinsed
• 1 cup vegetable broth
• 0.25 cup fresh basil leaves, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon red pepper flakes
• 1 tablespoon lemon juice

Directions

Step 1

Bring a large pot of salted water to a boil. Add the gluten-free pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and diced onion, and sauté for about 3 minutes until the onion becomes translucent.

Step 3

Add the diced red bell pepper and zucchini to the skillet. Cook for another 5 minutes until they start to soften.

Step 4

Stir in the drained diced tomatoes, cannellini beans, and kidney beans. Cook for 3-4 minutes until everything is heated through.

Step 5

Add the vegetable broth, salt, black pepper, and red pepper flakes to the skillet. Stir well and let the mixture simmer for about 5 minutes.

Step 6

Add the cooked pasta to the skillet, tossing well to combine with the sauce. If the pasta seems too dry, gradually add some of the reserved pasta water until you reach your desired consistency.

Step 7

Remove the skillet from heat and stir in the lemon juice and fresh basil leaves.

Step 8

Serve immediately while warm, adjusting the seasoning with additional salt and pepper if desired.

Nutrition Facts

Serving size	(1927.8g)

Amount per serving	% Daily Value*
Calories	1661.4

Total Fat 53.2g	0%
Saturated Fat 8.2g	0%
Polyunsaturated Fat 4.7g
Cholesterol 0mg	0%
Sodium 4529.6mg	0%
Total Carbohydrate 254.2g	0%
Dietary Fiber 47.3g	0%
Total Sugars 34.8g
Protein 58.3g	0%

Vitamin D 0IU	0%
Calcium 438.2mg	0%
Iron 21.9mg	0%
Potassium 3944.7mg	0%

*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.

Source of Calories

Fat: 27.7%

Protein: 13.5%

Carbs: 58.8%