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Vegan Recipe: Pasta with Cannellini Beans and Eggplant

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Beans are by far one of the most delicious plant-based proteins on the planet. Beans are low in fat, high in fiber and highly nourishing. They’re also quite easy to digest if they are not eaten with other proteins.


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Pasta and beans is one of the most delicious and versatile plant-based dishes Italians enjoy most. As one of the many peasant dishes of the region, pasta fagioli or pasta and beans is practical, as well as warming and nourishing. This recipe is vegan and gluten free. It is made with brown rice pasta.

Pasta and beans makes a satisfying plant-based dinner. It is quick and easy to make using ingredients you may already have in your pantry. This delicious and simple meal takes as long as boiling up a pot of pasta.


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1 pound brown rice bowtie pasta
1 can cannellini beans
1 small white eggplant
6-8 ripe cherry tomatoes
1 cup fresh tomato sauce
1-2- Tbsp. olive oil
1-2 cloves of garlic sliced
Salt and crushed red pepper to taste

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In a quart pot, sauté garlic on low heat for 1 minute. Add eggplant and cook until partially soft.

Add whole cherry tomatoes along with the tomato sauce. Simmer on a medium flame for five minutes. Meanwhile, put the pot up for pasta, generously salting the water.

Add cannellini beans to the tomato sauce and eggplant then simmer for an additional five minutes until the tomatoes can be broken with a fork. Turn off heat.

Cook brown rice pasta until it is al dente. Toss with eggplant and beans and serve.