Arik is a little bean obsessed. Whether it be black beans, kidney beans, chickpeas or these giant white beans, he loves them all! I’m pretty sure he would just eat them straight out of the can if I let him, but since that’s not exactly the most balanced diet, I try to make a meal out of them. That’s why I was so excited when I found this really simple pasta recipe where the main ingredient is white beans.
This recipe is quick to make, healthy and all three of us really liked it. Any recipe that meets all of these requirements, gets two thumbs up from me and needs to immediately be shared with all of you! I hope your family takes to this one as much as mine did.
White Bean and Vegetable Pasta
Prep time
Cook time
Total time
Author: Laura
Serves: 4-6
Ingredients
- ½ lb./300g whole wheat pasta (I used penne)
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 medium carrots, diced
- ½ teaspoon dried sage
- ½ teaspoon dried oregano
- ¾ teaspoon salt
- ¼ teaspoon pepper
- ¾ cup/180ml vegetable stock
- 1 medium zucchini, diced
- 1 15oz./400g can chopped tomatoes
- 1 15oz./400g can white beans, drained and rinsed
- parmesan cheese for topping
Instructions
- Cook pasta according to package instructions; drain and set aside.
- In a large skillet, heat oil over medium heat. Add onions and carrots and cook, stirring occasionally, for 3-4 minutes.
- Add sage, oregano, salt, pepper, and stock, reduce heat, and simmer for about 10 minutes.
- Add zucchini and tomatoes and cook until carrots are tender; about 7-8 minutes.
- Add the beans and cook for another 3 minutes.
- Toss with pasta and top each serving with parmesan cheese.
