Vegan Kidney Bean and Tomato Pasta
A quick and satisfying vegan pasta dish featuring kidney beans and tomatoes, perfect for a budget-friendly meal.
5 min
Prep
15 min
Cook
4
Serves
390
Calories
Macros · per serving
15g protein
70g carbs
7g fat
Ingredients
For 4 servings
- 300 g dried pasta
- 400 g canned kidney beans
- 400 g canned diced tomatoes
- 1 onion
- 2 clove garlic
- 2 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- salt — to taste
- black pepper — to taste
Instructions
- 1
Cook the pasta in a pot of boiling salted water according to package instructions, then drain and set aside.
- 2
While the pasta is cooking, dice the onion and mince the garlic.
- 3
Heat the olive oil in a large pan over medium heat. Add the onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.
- 4
Add the canned diced tomatoes, canned kidney beans (drained and rinsed), dried oregano, dried basil, salt, and black pepper to the pan.
- 5
Simmer the mixture for 5 minutes, stirring occasionally.
- 6
Combine the cooked pasta with the tomato and bean sauce, stirring to coat the pasta evenly.
- 7
Serve hot, adjusting seasoning with additional salt and pepper if needed.
Cook it this week.
NeatEat plans Vegan Kidney Bean and Tomato Pasta — and the rest of your week — around your budget, groceries included.