One-Pot Vegetable Pasta with Beans Recipe
This One-Pot Vegetable Pasta with Beans is the perfect solution for a quick, healthy, and satisfying dinner that doesn’t require much fuss. A vibrant blend of vegetables, hearty pasta, and protein-rich black beans make it both nutritious and delicious. With minimal cleanup and a rich, comforting flavor, it’s a weeknight dinner that’s as easy as it is tasty.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Pasta (Fusilli or any preferred pasta) | 1 cup |
| Green Bell Pepper (Capsicum) | 1, cut into thin strips |
| Green Zucchini | 1, chopped |
| Red Onion | 1, sliced |
| Canned Tomatoes | 1 cup |
| Spinach Leaves (Palak) | 1/2 cup |
| Garlic | 5 cloves, minced |
| Italian Seasoning | 1 tablespoon |
| Red Chilli Flakes (optional) | A pinch |
| Salt | To taste |
| Extra Virgin Olive Oil | 2 teaspoons |
| Vegetable Stock | 3 1/2 cups |
| Black Beans (drained and rinsed) | 1 cup |
| Cheese (optional, for topping) | 1/4 cup |
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Servings:
2 servings
Cuisine:
Italian Recipes
Course:
Dinner
Diet:
High Protein Vegetarian
Instructions:
-
Sauté the Aromatics:
Begin by heating 2 teaspoons of extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and sauté it for about 30 seconds, or until it turns light brown and releases its fragrant aroma. -
Cook the Vegetables:
Add the sliced red onion, chopped green bell pepper, zucchini, and spinach leaves into the skillet. Stir the vegetables well and let them cook for 5-6 minutes, allowing them to soften and slightly caramelize. -
Add the Pasta and Liquids:
Once the vegetables are tender, stir in the uncooked fusilli pasta along with the canned tomatoes, vegetable stock, Italian seasoning, and a pinch of red chili flakes (if using). Add salt to taste and mix everything together well. -
Bring to a Boil and Simmer:
Cover the pan and bring the mixture to a rolling boil. Once boiling, reduce the heat to medium-low, keeping the pot covered. Allow the pasta to simmer for 12-15 minutes, stirring occasionally to prevent it from sticking to the bottom. The liquid should be reduced, leaving about 1/4 to 1/2 inch of liquid at the bottom when the pasta is cooked through. -
Stir in Beans and Cheese:
Remove the skillet from the heat and stir in the black beans, followed by the cheese (if using). Let the pasta rest for about 5 minutes. This allows the beans to warm through, the cheese to melt, and any remaining liquid to be absorbed by the pasta. -
Serve and Enjoy:
Serve your One-Pot Vegetable Pasta with Beans alongside a bowl of Minestrone soup and a glass of wine for a light, yet hearty meal that’s perfect for a weekend dinner.
Tips:
- You can substitute the black beans with other beans like kidney beans or chickpeas for variety.
- For a vegan version, simply omit the cheese or use a dairy-free alternative.
- Feel free to experiment with other vegetables based on what’s in season or available in your pantry.
This One-Pot Vegetable Pasta with Beans is a fulfilling and flavorful meal that’s packed with vegetables, fiber, and plant-based protein. Perfect for busy nights or a cozy weekend dinner, it’s bound to be a hit with everyone at the table. Enjoy!
