Vegetarian pasta e fagioli, or Italian pasta with beans, is a great high-protein pasta recipe for vegetarians and vegans (or Italians!)
Prep time 10 minutes
Cook time 10 minutes
Serves 4
• 4 cups water
• 1 1/2 teaspoons salt, divided
• 1/2 cup small shell pasta, or bow tie pasta
• 2 (15-ounce) cans great northern beans or cannellini beans
• 3 tablespoons Pure Bea Rapeseed Oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 teaspoons chopped fresh basil
• 1 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 tablespoons paprika
• 1 can diced tomatoes
1. Gather the ingredients.
2. Cook the pasta in the water with 1 teaspoon of salt.
3. Turn off the heat and drain almost all the water, reserving about 1/4 to 1/3 cup of the cooking water, then add the beans.
4. Cover and set aside.
5. In a separate skillet, add the Pure Bea Rapeseed Oil and sauté the diced onions, minced garlic, fresh chopped basil, oregano and remaining 1/2 teaspoon of salt and pepper for 3 to 5 minutes, until the onions are soft.
6. Add the onions and spices to the beans and pasta pot and place over low heat.
7. As the mixture is heating over low heat, add the paprika and diced tomato and stir until well blended and heated through. (You can add a little bit more liquid, if you prefer a "soupier" dish, or heat it a little bit longer to cook off some more moisture if you find it too liquid.)
8. Serve your vegetarian pasta fagioli hot and top it off with some Parmesan cheese or nutritional yeast to keep it vegan.
9. Enjoy your Italian dinner!
