This pasta with beans and mushrooms relies on my favorite pantry staples. It’s a satisfying one-pot meal that’s perfect for weeknights.
Boxes of pasta and cans of tomato sauce and beans are something I always have in my cupboards. I stock up on these items for the same reasons you do: they’re cheap, versatile, and have an incredibly long shelf-life. And I figure, if a zombie apocalypse ever breaks out, I’ll be fine for at least a few days. And then who knows? Life can be so unpredictable…
This pasta with beans and mushrooms is inspired by “pasta e fagioli”, a traditional Italian peasant soup/stew made with, you guessed it, pasta and beans. It’s got al dente pasta coated in a simple tomato sauce, with meaty mushrooms and creamy beans dispersed throughout, and chopped fresh herbs on top.
It’s hearty, comforting, and a great way to feed a crowd. The pasta keeps well in the fridge, so it’s a great recipe to add to your meal prep repertoire. It also reheats nicely for lunch.
With the exception of mushrooms, this pasta with beans relies solely on pantry staples. For the pasta, I like to use rigatoni because the tubular shapes tend to trap some of the beans inside, which is always fun to eat. Plus, the ridges on the outside are great at holding on to the tomato sauce. Feel free to use any other short-cut pasta, though, like penne or orecchiette. And steer clear of long pastas (like spaghetti), which risk breaking in the chunky sauce.
For the beans, I like to use a mix of red kidney and white beans (like cannellini), for a contrast in color and texture. If you only have one type on hand, no need to run to the store – just use what you have.
- 1 pound rigatoni or other short-cut pasta (like penne or orecchiette)
- 2 tablespoons extra virgin olive oil
- 8 ounces sliced cremini mushrooms
- 1 small red onion, diced
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- 3 medium garlic cloves, minced
- 2 tablespoons balsamic vinegar
- One 14-ounce can diced fire-roasted tomatoes (low-sodium, if possible)
- One 14-ounce can tomato sauce (low-sodium, if possible)
- One 14-ounce can white beans, drained and rinsed (or 1 1/2 cups cooked beans)
- One 14-ounce can kidney beans, drained and rinsed (or 1 1/2 cups cooked beans)
- 2 tablespoons drained capers
- ½ teaspoon freshly ground black pepper
- Sea salt
- Minced parsley, for serving
- Bring a large pot of water to a boil for the pasta.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the mushrooms, onion, oregano, and paprika and cook, stirring occasionally, until the vegetables are golden brown, about 7 minutes. Add the garlic and cook for 30 seconds. Then add the vinegar and stir to deglaze the skillet.
- Add all the tomatoes and beans, as well as the capers and black pepper. Bring to a simmer, cover tightly with a lid, and cook over low heat for 10 minutes.
- The pasta water should now be boiling. Generously salt the water and cook the pasta according to package directions until just shy of al dente. Reserve ¼ cup of the pasta cooking water and drain the pasta.
- Return the pasta to the pot and combine with the tomato-bean sauce and reserved pasta water. Stir to combine. Taste and adjust the seasonings, if needed. Serve with parsley.
- Serving Size: 1/6 of the recipe
- Calories: 470
- Fiber: 11.3 g
- Protein: 18.7 g
Keywords: pasta, beans, mushrooms, italian, vegan