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Healthy Tomato & White Bean Pasta

Cook Time: 30 mins

Prep Time: 5 mins

Serves: 4

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  • 1 cup Daiya Vegan Shredded Mozzarella
  • 2-3 plant-based Italian sausages
  • 1 lb box gluten-free rigatoni pasta
  • 1 pint Cherry Tomatoes
  • 1 can of navy beans, 15 ounces
  • 2 tbsp olive oil
  • ½ cup Tomato Sauce
  • parsley, chopped
  • salt and pepper, to taste
  • Add water to a pot and bring to a rolling boil. Once boiling, add 1 pound of pasta and cook for the allotted time specified on the packaging. Drain the pasta and set it aside.
  • Cut plant-based sausage into 1-inch size pieces.
  • Heat 1 tablespoon of olive oil in a non-stick pan on medium-high heat. Cook sausage for about 5 minutes, turning as it cooks. Set sausage aside.
  • Heat 1 tablespoon of olive oil in a large saucepan on medium-high heat. Add cherry tomatoes, salt, and pepper. Sauté tomatoes, shaking frequently until they become soft, about 3-4 minutes.
  • Drain and rinse 1 can of navy beans and add to the hot pan with cherry tomatoes.
  • Add the cooked pasta and cooked sausage to the pan.
  • Add ½ cup of your favorite tomato sauce and mix in 1 cup of Daiya Vegan Shredded Mozzarella.
  • Transfer pasta from heat to a dish and garnish with chopped parsley.

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