Kidneybean Pasta Bowl

Kidneybean Pasta Bowl

“Beans, veggies and pasta. This kidneybean pasta bowl is the ultimate vegan health bomb; vitamins, minerals, healthy carbs and vegan protein. Prepare this recipe in 20 minutes so you can statisfy your pasta cravings immediately or store it in a lunchbox for an on the go meal.”

Print Recipe
Kidneybean Pasta Bowl
Kidneybean Pasta Bowl
Servings
Ingredients
  • 60 gr macaroni uncooked
  • 1/2 yellow bell pepper chopped
  • 6 cherry tomatoes chopped
  • 120 gr kidneybeans (canned+drained)
  • 150 gr broccoli
  • 50 gr green peas
  • 80 ml chopped tomatoes (canned)
  • 1/2 can tomato paste
Servings
Ingredients
  • 60 gr macaroni uncooked
  • 1/2 yellow bell pepper chopped
  • 6 cherry tomatoes chopped
  • 120 gr kidneybeans (canned+drained)
  • 150 gr broccoli
  • 50 gr green peas
  • 80 ml chopped tomatoes (canned)
  • 1/2 can tomato paste
Kidneybean Pasta Bowl
Instructions
  1. Cook the macaroni in a pot on low heat, stirring occassionally, for 10 minutes. Drain when the macaroni is cooked, but still firm to bite.
  2. Meanwhile, cook the broccoli and green peas in a separate pot on low heat for 4-6 minutes. Drain when tender (you should be able to poke a fork easily into the florets).
  3. Place the drained veggies back into the pot with the kidneybeans, macaroni, yellow bell pepper, cherry tomatoes, canned chopped tomatoes and tomato paste. Cook on low heat for 2-4 minutes. Stir to combine.
  4. Serve or store once cooled in the fridge for up to 2 days.
  5. Enjoy!

Kidneybean Pasta Bowl

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