Pasta with beans and basil


  • Prep Time15 mins
  • Total Time15 mins
  • Makes4 to 6 servings
*PLUS Cooking time: 10 minutes


  • 2 cups cooked navy beans, or 540-mL can navy or white kidney beans

  • 1 tbsp olive oil

  • 1 large onion, chopped

  • 3 large garlic cloves, minced

  • 796-mL can tomatoes

  • 2 tbsp dried basil, or 1/2 to 1 cup chopped fresh basil

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 450 g penne, fusilli or rigatoni pasta

  • 1/4 cup freshly grated parmesan


  • Bring a large pot of salted water, covered, to a boil. Meanwhile, drain beans. Heat oil in a large saucepan set over medium heat. Add onion and garlic. Sauté until onion has softened, about 5 minutes. Add tomatoes, including juice. Bring to a boil. Stir in beans, basil, salt and pepper. Reduce heat to low and barely simmer, uncovered and stirring often.

  • Boil pasta according to package directions until al dente. Drain. Turn into a bowl and toss with sauce and cheese. Serve with additional grated cheese.

Nutrition (per serving)

Calories 444, Protein 18.2g, Carbohydrates 80.9g, Fat 5.6g, Fibre 9.7g.

In the time it takes to boil the water and cook the pasta, you'll have a freshly prepared sauce ready for tossing.