- 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 (low-sodium, if possible), drained and rinsed
- One 14-ounce can kidney beans (low-sodium, if possible), drained and rinsed
- 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