Roasted Tomato and Cannellini Bean Pasta Recipe - Forks Over Knives
This bean pasta recipe is so easy to put together. I serve this with sautéed kale. I like this dish with a lot of garlic, but adjust it as you wish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.
Ingredients
- ½ pound whole wheat or brown rice penne pasta
- 2 tablespoons low-sodium vegetable stock or water
- 6 – 8 cloves garlic, chopped
- 1 13.4-ounce box cannellini beans, rinsed and drained
- 1 15.5-ounce can fire roasted tomatoes
- salt and pepper to taste
- crushed red pepper flakes to taste
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