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Two white bowls of tomato pasta with beans and mushrooms on a marble table

Pasta with Beans

1 Star2 Stars3 Stars4 Stars5 Stars (11 votes, average: 4.18 out of 5)
  • Author:
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Cuisine: Italian


  • 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


  1. Bring a large pot of water to a boil for the pasta. 
  2. 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.
  3. 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.
  4. 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.
  5. 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

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