Tag Archive for vegan pasta with beans

Pasta e Fagioli {Vegan}

Ugh. This is the only word I can think of right now to describe the weather. November in Western Canada–it’s dark at 5pm, it’s raining all the time, and it feels like we haven’t seen the sun in ages.

Michael came down with a cold this week, and I’m ingesting vitamins by the handful in an attempt to stave it off.

This situation calls for comfort food, stat!

egan white pasta e fagioli

For me, that means carbs. And something saucy.

Pasta e Fagioli is just simply pasta with beans. Most traditional versions of this recipe involve a red, or tomato sauce, and it’s more of a soup-like consistency.

I wanted to make something a little different. I wanted to use the beans to coat the pasta in a kind of creamy sauce. I wanted it to be more like a vegan alfredo, less like a soup. But the problem with the recipe was that when it was done, it looked frightfully beige–the beans and pasta made for a monocromatic dish–so I added some greens for extra nutrition and a punch of colour.

This dish comes together in just a few minutes, so it makes a great weeknight supper, when served with a salad and maybe some bread on the side. Pasta e fagioli vegan

Pasta e Fagioli {Vegan}


  • 1/2 box of short, round pasta, like rotini or penne (around 150 g, uncooked)
  • 6 cups vegetable stock
  • 1 can cannelini beans
  • 1/2 onion, chopped
  • 3 cloves garlic, chopped
  • 2 tbsp lemon juice
  • 2 tbsp white wine
  • 1 sprig fresh rosemary or 2 tsp dried
  • 2 tbsp nutritional yeast
  • 2 tbsp olive oil
  • 2 tbsp vegan butter
  • 1 cup greens: kale, spinach, arugula
  • salt and pepper to taste


  1. In a large pot over medium heat, add the olive oil and heat until shimmering. Add the onion, season, and allow to sweat out for about 5-10 minutes until soft. Add the garlic and rosemary, stir well, and allow to cook for 1 minute. Deglaze the pan with lemon juice white wine.
  2. Add half of the beans (drained–save the aquafaba!) to the pot along with about 1 cup of vegetable stock and allow them to cook down a little, just about 5 minutes. Scrape into a blender and puree. Set aside.
  3. In the same pot, heat 4 cups of vegetable stock to a boil and salt generously. Add the pasta and cook until al dente. Return the pureed beans (sauce) to the pot, along with the rest of the cannelini beans and the nutritional yeast. Stir well. Taste for seasoning. Allow to cook down until the sauce thickens to your desired consistency (leave it looser if you like a soupier pasta, cook it longer if you like a thicker sauce). If the sauce gets too thick, add additional vegetable stock.
  4. Once your pasta is how you like it, add the greens and stir well. Cook for one minute, just to wilt slightly. Finish the dish with 2 tbsp of vegan butter. Stir in and allow to melt to give the finished dish a glossy appearance.
  5. Serve with lashings of parmesan cheese (vegan), a drizzle of olive oil, and if you’re feeling fancy, a bit of truffle salt or truffle oil.