close
description

Get Our 5-Star Recipe App!

400+ recipes from 50 leading chefs.

Personalized shopping lists and weekly recipe updates.

Roasted Tomato and Cannellini Bean Pasta

Sending
(38)
  • Prep-time: / Cook Time:
  • Serves 4-6

This recipe is so easy to put together and can easily be doubled. I serve this with sautéed kale. I like this dish with a lot of garlic, but you can adjust this as you wish.

From drmcdougall.com

Find this recipe and more in the Forks Over Knives Recipe App.

Ingredients

  • ½ pound whole wheat or brown rice penne pasta
  • 2 tablespoons low-sodium vegetable stock or water
  • 6 – 8 cloves garlic, chopped
  • 1 13.4-ounce box cannellini beans, rinsed and drained
  • 1 15.5-ounce can fire roasted tomatoes
  • salt and pepper to taste
  • crushed red pepper flakes to taste

Instructions

  1. In a large pot, cook pasta in boiling water until al dente. Set aside.
  2. In a medium pot, sauté garlic in vegetable stock or water over medium heat for 2-3 minutes. Stir in beans and tomatoes and simmer on low for about 20 minutes. Season to taste with salt, pepper and crushed red pepper flakes. Stir in pasta and serve.

Learn to cook the FOK way.

Master the essential skills and techniques to create delicious oil-free, plant-based meals at home. Spots are limited.

Enroll Today

Find new favorite recipes.

Our chefs add new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the App
description
about the author

Heather McDougall

Heather McDougall is the director of the McDougall Program in Santa Rosa, California. Heather also develops healthy, family-friendly recipes for the McDougall Newsletter.

see more from this author
description
Free Download

FOK’s Autumn Celebration e-Cookbook

Our tasty make-ahead menu leaves more time for socializing.

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Thank you! You have been successfully subscribed.