Pasta e fagioli is an Italian dish made with pasta and pinto beans. It only requires one pot, easy to get ingredients and 20 minutes.
Hi guys! We’re in Cambodia working a little bit before visiting Angkor Wat. We’ve also visited Singapore, Malaysia, Thailand and we’ll travel to Bali soon. After Bali, we don’t know what to do, because we love to travel so much, but it’s really hard to work on the go when you’re a food blogger, so we’re thinking about finding a new apartment and travel less.
We haven’t shared many one-pot recipes on the blog, but I’m obsessed with them now, especially since we’re travelling all the time and they are so convenient when you don’t have many kitchen tools and kitchenware on hand. Besides, this one is made with healthy carbs and plant-base protein and I’m sure we’re going to make it very often on a daily basis.
Pasta e fagioli is not a vegan recipe, as it’s made with prosciutto and lard. We’ve used sun-dried tomatoes instead of the prosciutto and you can omit the lard if you want a low-fat dish, or sautée your veggies with some extra virgin olive oil if you prefer to include some fat instead.
It’s also usually made with dry beans, but I find canned legumes so convenient and a saver when you don’t have much time to cook. Feel free to use dry pinto beans if you prefer, just cook them in some boiling water with sea salt until they’re tender, although I can’t tell you the exact amount you need.
Some pasta e fagioli recipes are more like a soup and others are more thick (like ours), so it’s up to you. Just add more vegetable stock or water if you want yours more soupy.
looking for more pasta recipes?
- Vegan pasta Alfredo
- Fat-free vegan mac and cheese
- Lentil Bolognese
- Simple vegan piquillo pepper pasta
- 15-Minute coconut green pasta
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
- 2 cloves of garlic, chopped
- 1/2 celery stick, chopped
- 1/2 onion, chopped
- 1 carrot, peeled and chopped
- 6 rehydrated sun-dried tomatoes, julienned
- 1 15-ounce can pinto beans (425 g), drained and rinsed
- 8 ounces pasta (250 g), use gluten-free if needed, we used gf penne
- 2 and 1/2 cups vegetable stock or water (625 ml)
- 1 cup tomato puree (250 ml)
- 1/4 tsp sea salt
- 1/8 tsp ground black pepper
- 1 tbsp dried oregano
- Add the veggies and sun-dried tomatoes to a large pot and sautée them with some water or extra virgin olive oil over medium-high heat for 5 minutes, stirring occasionally. Add more water or oil if needed.
- Add the rest of the ingredients, stir and bring to a boil, then cook over medium-high heat until the pasta is cooked (about 10 minutes) and serve immediately.
- Feel free to add more or less stock or water, depending on how thick you want this dish.
- Keep leftovers in a sealed container in the fridge for 4 to 5 days.
- Recipe inspired by Giallo Zafferano.
- Use any other beans, veggies, spices or herbs you have on hand.
- We prefer to rehydrate the sun-dried tomatoes soaking them in hot water for about 20 minutes or until they’re soft, but feel free to use sun-dried tomatoes in olive oil.
- Serving Size: 1/4 of the recipe
- Calories: 381
- Sugar: 9.3 g
- Sodium: 879 mg
- Fat: 2.9 g
- Saturated Fat: 0.2 g
- Carbohydrates: 75.6 g
- Fiber: 13.8 g
- Protein: 14.8 g