White Bean and Tomato Pasta Skillet
A hearty and comforting white bean and tomato pasta skillet that's both budget-friendly and vegan.
10 min
Prep
25 min
Cook
4
Serves
380
Calories
Macros · per serving
14g protein
66g carbs
7g fat
Ingredients
For 4 servings
- 300 g pasta
- 400 g canned white beans
- 400 g canned diced tomatoes
- 1 onion
- 3 clove garlic
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- salt — to taste
- black pepper — to taste
- 500 ml water
Instructions
- 1
Dice the onion and mince the garlic.
- 2
Heat olive oil in a large skillet over medium heat.
- 3
Add the onion and garlic to the skillet and sauté until the onion is translucent, about 5 minutes.
- 4
Stir in the canned diced tomatoes, including the juice, and bring to a simmer.
- 5
Add the drained white beans, dried oregano, dried basil, salt, and black pepper to the skillet.
- 6
Pour in the water and bring to a boil.
- 7
Add the pasta to the skillet and stir to combine, ensuring the pasta is submerged in the liquid.
- 8
Reduce the heat to a simmer and cook until the pasta is al dente and the sauce has thickened, about 12-15 minutes, stirring occasionally.
- 9
Taste and adjust seasoning with additional salt and pepper if needed.
- 10
Serve hot and enjoy your meal.
Cook it this week.
NeatEat plans White Bean and Tomato Pasta Skillet — and the rest of your week — around your budget, groceries included.