Tomato Cannellini Bean Pasta

Pasta with a simple sauce is likely a weekly, even daily, staple in most homes with little ones. This plant-based dish may not include meat, but protein is still high on the list. The puréed cannellini beans add a thick, creamy texture to the sauce, as well as protein. Paired with lentil pasta, this dish will provide flavor and your kids’ daily portion of protein.

Sweet fact

Did you know that adding a little sweetener to tomato dishes brings out the natural flavor of tomatoes?

Tomato Cannellini Bean Pasta

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Servings

6 people

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Ingredients

• 1 Tbsp extra-virgin olive oil
• 2 garlic cloves peeled and crushed
• 28 oz can diced tomatoes with Italian seasoning
• 14 oz can cannellini beans drained and rinsed
• 1 tsp white vinegar
• 1/4 tsp salt
• 1/2 tsp monk fruit sweetener
• 1/2 lb box red lentil penne

Ingredients 1 Tbsp extra-virgin olive oil 2 garlic cloves peeled and crushed 28 oz can diced tomatoes with Italian seasoning 14 oz can cannellini beans drained and rinsed 1 tsp white vinegar 1/4 tsp salt 1/2 tsp monk fruit sweetener 1/2 lb box red lentil penne

Servings 6 people Print Recipe

Instructions

1. In medium saucepan, heat oil over medium heat. Add garlic, cooking for 30 seconds. Add tomatoes with their juice and bring to a low boil (approximately 5 minutes). Add beans, let simmer for 20 minutes. During this time, cook pasta according to package instructions. Use immersion blender to purée sauce right in saucepan. Transferring to a blender also works. Once tomatoes and beans are puréed, add vinegar, salt, and monk fruit sweetener. Cook an additional 2 minutes to combine all flavors. Sauce is ready to be tossed with pasta.
2. If you plan to freeze any of the sauce, let cool and store in freezer-safe container to enjoy later.

Recipe Notes

Per serving: 234 calories; 13 g protein; 3 total fat (0 g sat. fat); 41 g total carbohydrates (0 g sugars, 6 g fiber); 31 mg sodium