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Double-Bean Pasta With Tomatoes

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“On Sundays I cook with weekday lunches in mind, favoring big pots of tasty dishes that reheat well in the microwave at work. This low-fat, whole grain, high-fiber and vegan pasta dish is full of some of my favorite foods - Green beans, chickpeas and pasta. Mmm. Nutritional yeast adds B-12 and other vitamins and a slightly cheesy taste, though folks who love cheese can try parmesan or Romano instead. Bob's Red Mill and Red Star brands of nutritional yeast are both gluten-free. I use a Tinkyada's Gluten-Free Spirals, but you can use regular rotelle / fusilli if you prefer.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook pasta in salted water until done, according to package instructions. Drain in a colander and set aside.
  2. In the same pot, steam green bean pieces until tender but still crisp. Add to colander with pasta.
  3. Heat olive oil in a large saucepan or deep frying pan over medium heat. Add red pepper flakes, dried parsley and dried basil and shallot. Sauté until the shallot has become translucent. Add bell pepper and garlic and cook until vegetables are soft, stirring often. Add tomatoes and garbanzo beans and bring to a boil over high heat. Reduce the heat and simmer, uncovered, for about 10 minutes.
  4. Stir in pasta and green beans, nutritional yeast, and balsamic vinegar.
  5. Garnish with fresh basil and serve.

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