Pasta con Fagioli e Pomodoro

Pasta con Fagioli e Pomodoro is a hearty Italian dish that combines tender pasta with creamy beans and a rich tomato sauce, perfect for a comforting meal. This vegan recipe is not only delicious but also packed with nutrients to keep you energized.

Ingredients

• Pasta (small shape, e.g., ditalini) - 120 grams
• Canned cannellini beans - 200 grams, drained and rinsed
• Canned diced tomatoes - 400 grams
• Vegetable broth - 500 ml
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 small, diced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Fresh basil - 5 grams, chopped
• Dried oregano - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Nutritional yeast - 2 tablespoons (optional, for a cheesy flavor)

Steps

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery, and sauté for about 5 minutes until softened.
2. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
3. Stir in the canned diced tomatoes, vegetable broth, dried oregano, salt, and black pepper. Bring the mixture to a simmer.
4. Add the pasta to the pot and cook according to package instructions until al dente, usually about 8-10 minutes.
5. During the last 2 minutes of cooking, gently fold in the cannellini beans and chopped basil.
6. Once the pasta is cooked, remove the pot from heat. Adjust seasoning if necessary and stir in nutritional yeast if using.
7. Serve hot, garnished with additional fresh basil if desired.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 60 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in fiber, promoting digestive health.
• Contains plant-based protein for muscle repair and growth.
• Low in saturated fat, supporting heart health.

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