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.
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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.
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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.
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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!
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