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Cavatelli pasta with beans, mushrooms, kale, and tomatoes.

Tomato Pasta with Beans

  • Author: Alexandra Shytsman
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan


This vegan pasta with beans and greens is a hearty and uncomplicated one-pot meal. Bookmark it for your weeknight rotation!


  • One 28-ounce can whole peeled tomatoes (can sub with crushed tomatoes)
  • 3 tablespoons extra virgin olive oil
  • 6 ounces shiitake mushrooms, stemmed and sliced
  • 1 medium yellow or red onion, diced
  • Fine sea salt and freshly ground black pepper
  • 3 medium garlic cloves, minced
  • 1 teaspoon dried oregano or Italian seasoning
  • 1/4 teaspoon chili flakes
  • One 15-ounce can white beans, drained and rinsed, or 1 1/2 cups home-cooked beans
  • About 6 kale leaves (1/2 standard bunch), stemmed and torn into bite-size pieces
  • 1 pound short pasta like cavatelli, orecchiette, shells, etc.
  • 2 tablespoons nutritional yeast
  • Parsley or basil, for serving (optional)


  1. Empty the can of tomatoes into a bowl. Using your hands, tear them into roughly 1-inch chunks. Set aside.
  2. Bring a large pot of water to a boil for the pasta.
  3. Heat 3 tablespoons oil in a large high-sided skillet over medium-low heat. Add the mushrooms and onion with 1/4 teaspoon salt, and cook until the vegetables are starting to brown, 8 to 10 minutes. Then add 3 minced garlic cloves, 1 teaspoon oregano, 1/4 teaspoon chili flakes, and cook for 30 seconds more.
  4. Add the rinsed beans, kale, and tomatoes. Cover tightly with a lid, bring to a simmer, and cook over low heat for about 10 minutes.
  5. Meanwhile, generously salt the boiling water and cook the pasta according to package directions until just shy of al dente (still has a tiny bite in the center). Scoop out about 1 cup of the pasta water, then drain the pasta, and return it to the pot.
  6. Immediately add the tomato mixture to the hot pasta, along with 2 tablespoons nutritional yeast, and 1/2 cup of the pasta water. Stir to combine and season to taste with salt and pepper, adding more water is a looser consistency is desired. Serve immediately.


  • Serving Size: 1/6 of the recipe
  • Calories: 430
  • Fat: 8.4 g
  • Carbohydrates: 76.5 g
  • Fiber: 8.6 g
  • Protein: 14.8 g
Tofu with tomatoes.

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