Vegan Pasta with Beans

Savor the vibrant simplicity of Vegan Pasta with Beans, a wholesome and nutrient-packed dish perfect for weeknight dinners or meal prepping! This recipe combines hearty whole wheat pasta with a medley of sautéed garlic, red onion, and crisp red bell pepper, all brought to life with juicy cherry tomatoes and a bed of tender spinach. Protein-rich cannellini beans add a creamy texture, while zesty lemon juice, aromatic oregano, and basil deliver a burst of Mediterranean-inspired flavor. Finished with a sprinkle of nutritional yeast for a cheesy, umami kick, this plant-based pasta is quick to make, taking only 35 minutes from start to finish. Whether you're seeking a healthy, vegan dinner idea or a comforting dish brimming with fresh vegetables, this Vegan Pasta with Beans hits all the right notes!

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 ounces whole wheat pasta
• 2 tablespoons olive oil
• 3 garlic cloves
• 1 medium red onion
• 1 red bell pepper
• 1.5 cups cherry tomatoes
• 4 cups spinach leaves
• 15 ounces cooked cannellini beans
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons nutritional yeast

Directions

Step 1

Bring a large pot of water to a boil. Add a pinch of salt and cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside.

Step 2

While the pasta cooks, prepare the vegetables. Mince the garlic cloves, dice the red onion, and chop the red bell pepper. Halve the cherry tomatoes.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.

Step 4

Add the diced red onion and chopped red bell pepper to the skillet. Sauté for 5 minutes until the onion is translucent.

Step 5

Stir in the halved cherry tomatoes and cook for another 3 minutes until they start to soften.

Step 6

Add the spinach leaves to the skillet and sauté for 2 minutes until wilted.

Step 7

Drain and rinse the cooked cannellini beans. Add them to the skillet along with the lemon juice, dried oregano, dried basil, salt, and black pepper. Stir well and cook for another 3 minutes until everything is heated through.

Step 8

Combine the cooked pasta with the vegetable and bean mixture. Toss everything together to ensure the pasta is well coated.

Step 9

Remove from heat and sprinkle with nutritional yeast before serving.

Step 10

Taste and adjust the seasoning if needed. Serve the pasta warm and enjoy!

Nutrition Facts

Serving size	(1439.7g)

Amount per serving	% Daily Value*
Calories	1488.3

Total Fat 33.7g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 1332.0mg	0%
Total Carbohydrate 239.1g	0%
Dietary Fiber 59.9g	0%
Total Sugars 22.6g
Protein 74.4g	0%

Vitamin D 0IU	0%
Calcium 626.8mg	0%
Iron 26.6mg	0%
Potassium 4853.4mg	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: 19.5%

Protein: 19.1%

Carbs: 61.4%