Vegetarian Recipes With Beans And Pasta

A few weeks ago, my DC family was kind enough to have me over for dinner, and even kinder to cook a bunch of vegan dishes for me. They all raved about how interesting it was to make vegan food: my aunt noted that it compelled her to try spices and flavor pairings she’d never thought of before, as well as some global accents that were new. They all had the same thing to say, though: “it’s cool cooking vegan, ” my cousin remarked. “It just takes a ton of time.”

I guess “time” is a relative thing. Making vegan food, even if you take every shortcut you can, will never be as easy as nuking a microwave dinner (though nuking an Amy’s vegan burrito might compare). But can it be every bit as easy as making a standard omni dinner? It sure can. People are quick to confuse difficulty and novelty: it takes no more time to roast a squash than a chicken (less, actually), or to make lentil daal rather than meat sauce. The former dishes are just less familiar, so they feel time consuming and imposing.

I get tons of emails every day from readers who want to make more vegan food, but find themselves spending hours in the kitchen. Either this is because they’ve gotten overly ambitious with cookbooks and five course dinners, or because they simply need to be shown that vegan dinners can be ready in a jiffy. Today, I’d like to share what I hope will be the first of a few “vegan in a hurry” dinner ideas: meals that are healthy enough to appear here on CR, but also budget conscious, family friendly, and, most of all, fast. I’ll start with a seasonal dish: pasta with white beans, eggplant, and summer vegetables. The recipe utilizes canned legumes and tomato sauce and readily available produce, which means it’s easy to prepare. Just see for yourself.

White Bean And Kale Vegan Pasta Recipe

. Yes, I could have slow roasted that eggplant and the sauce would be smokier, and yes I could make my own tomato sauce. But when forced to choose between a satisfying, healthy meal that’s doable, and a fantasy that isn’t, I’ll take reality.

3) Use familiar recipes. This is a classic: spaghetti and tomato sauce. But I add oomph to the sauce with veggies and beans for a protein boost. It’s the healthy vegan’s spin on a classic. Use recipe templates you know and love and apply your own nutritive touches to them!

Hope this helps to show you how I manage to make weeknight suppers for me and people I love—vegans, rawbies, and omnivores alike—without getting too stressed. What’s your favorite “hurry up vegan” supper? Tell me all about it!

Vegan White Bean Alfredo

This post may contain affiliate links. If you use these links to buy something I may earn a commission. Visit my privacy policy to learn more.This pasta is one reason I always keep a few cans of tomatoes and cannellinis in my pantry. Beans contribute protein to this pasta, which makes a great vegan dish if you serve it without the cheese.

561 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 93 grams carbohydrates; 10 grams dietary fiber; 6 grams sugars; 23 grams protein; 761 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Creamy Tomato White Bean Stew • Bakerita

Made this last night and it was fantastic. Added a pinch of ground cumin, 1 tsp. dried oregano and ground black pepper to sauce. Served it on a bed of fresh spinach.

Very simple and tasty. Occasionally, I'll add a can of halved artichoke hearts and often add some crushed red pepper flakes for some heat. In the summer, I'll use fresh cherry tomatoes instead of canned.

I added an anchovy to the onions and a handful of herbs. It still seemed a little bland, so I served kalamata olives on the side. That's what really made it pop for us. I would use the red pepper recommendation in the future.

Mediterranean Bean And Broccoli Pasta

I added chilli and oregano when the garlic went in, and added mushrooms shortly before the beans. Loved this for a quick healthy vegan recipe.

I made this with fire roasted tomatoes, the only thing I did differently was add some red pepper flakes. It was pretty good, but I agree with another poster that it feels like it's missing a little something. But I'd still make it again.

I’ve been making this on the regular for my family - easy pantry dish that is very kids friendly, and adults can add some pepper flakes and extra herbs to jazz it up a bit. I do make a whole pound of pasta (I’m not about to have 1/4 package of pasta floating around in my pantry, never to be heard of again), 28 oz can of tomatoes, and two cans of beans. Works great!

Fantastic Bean Recipes

Absolutely fantastic use of pantry items--quick, easy, and simply delicious! As I didn't have basil on hand, I was able to thinly slice some spinach and toss it in. I will absolutely make this dish again!

Great quick midweek meal. Added a pinch of chilli and some grated parmesan into the sauce before serving, along with more at the table. Children loved it.

It was tasty and just what I was in the mood for. I'm always looking for a way to add beans to meals. You get the best of both worlds with the beans and pasta. I might have enjoyed a little more sauce is my only nit pick.

Bean Pasta Bake With Tomatoes

I made a few minor changes, based on comments I read. Added red pepper flakes and chunks of yellow zucchini. Used a lot more basil, could have used even more; next time I'll use the basil as garnish, so the flavor comes thru better. I cooked my own beans and next time I'll use less than 15oz cooked, probably around 10. More veggies and around 4oz pasta (dry) next time. Overall a good recipe and worth repeating, with some tweaks.

This was a lovely meal for a bit of a pantry/fridge clean out. Wilted some arugula into the sauce at the end for some greens and pepperiness, and it was great! Doubled the sage, and added some chili flakes too—might add an anchovy or two next time as well.

I ramped up the garlic, onion, and basil and added thyme. Also added a few fresh diced tomatoes to the canned. The tomato sauce wasn’t thickening, so added some tomato paste. Then added the pasta and didn’t need to add pasta water. Really great to put in fridge for lunch this week. Great recipe!

Lemon Garlic Pasta With White Beans (vegan)

I made this after a returning from a long trip and didn’t have time to go to the grocery store. All ingredients in my pantry with basil from the garden. I added red pepper flakes. It was simple, delicious, and hit the spot.

Have made this numerous times, all with good results. Have used white, pink, red, kidney and pinto beans, canned or homemade. If using sage, it wasn’t noticeable in amount given, so had to double. Basil can also be increased if you have a lot.

Recipe was a hit with my family, from the meat eaters to the vegetarian! Quick and easy and tasty. Will make again, to make even tastier will add more garlic and maybe some pepper flakes.

Vegetarian Black Bean Pasta Recipe: How To Make It

Made this tonight. I used crushed tomatoes instead of diced. Ended up adding 1/2 cup pasta water to thin the sauce. The fresh basil is essential so don’t skip it. My whole family loved this!

Riffed-great success. 1/2 small sweet onion thin sliced slow sautéed in lots of oil, some from anchovies plus butter. 1/4 tsp cumin, pinch coriander & ancho powder into oil to bloom. 3 anchovies mushed, lots of small chopped garlic. While water heating add 1 pkg cherry tomatoes halved & 1 sweet pepper chopped bean size, while pasta cooks add beans. Use bean liquid as needed to make sauce. Finish with black pepper & peels of cheese. Served 3

I made this last night because my son's girlfriend is vegan. As I didn't think my other sons would appreciate it I altered it a bit. Doubled the garlic and pasta, added a finely grated carrot to sauce, added two cups of jarred sauce, roasted asparagus and three zucchinis, plus Italian seasoning, torn basil in the sauce and then slivers of basil on top when it was done. Served a side of prated parmesan (and sausages) on the side. Aside from one picky eater who would not eat the beans it was a hitCreamy, garlicky pasta — what’s not to love? This quick and easy pasta is the ultimate satisfying, nourishing meal with tomatoes, arugula, and fiber-rich beans. YUM.

Pantry Pasta With Vegan Cream Sauce Recipe

This garlicky pasta starts with (you guessed it) garlic! And there’s more in the sauce, friends. We aren’t playing around! Canned white beans combine with the garlic and some tomatoes for a savory, garlicky base.

While the beans soften in tomatoey goodness, it’s sauce time! The sauce