Vegan Pasta e Fagioli

Vegan Pasta e Fagioli Recipe

Time to get your Italian on, baby. I grew up eating this, so I obviously had to find a good way to veganize it without sacrificing flavor. Turns out that cashew cheese gets the job done (and I didn’t doubt it for a second!) A pretty good lazy Italian dinner choice, indeed!

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The Recipe

You will need:

  • 8 oz. cooked pasta (I used 1/2 bag of Trader Joe’s Brown Rice Penne Pasta)
  • Olive oil, drizzle
  • 1 onion, diced
  • 1 clove garlic, diced
  • 1 can cannellini beans
  • 1 cup marinara sauce (your choice!)
  • 1/2 cup cashew cheese (I made mine with 1/4 cashews, 1/4 water, 1 clove garlic, salt, and fresh basil)
  • Salt, pepper, and garlic salt, to taste

To make:

  • Cook pasta according to instructions – ya know, do what you do.
  • Over medium heat, drizzle olive oil and add onion, garlic, and beans – cook for about 10 minutes, stirring occasionally.
  • While beans and onions are cooking, make your cashew cheese (link to make is above!)
  • Add cashew cheese and marinara sauce to beans and onions – cook over low heat for 10 minutes.
  • Add pasta – mangia!

Now excuse me while I get my Italian on ;) xx Bianca

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14 Comments

  1. Holy creaminess! This looks so good, and I adore cannellini beans–those add a creamy texture too!

    1. It really is creamy dreamy ;)

  2. I want this. For dinner. Tonight.

    1. Haha – do. it. – it’s super simple!! <3

  3. I don’t think this could look more delicious! Pinning immediately!

    1. Ah thanks! I hope you make it! :)

  4. This looks so dreamy and creamy! I bet it tastes as guilty as it looks. PINNED!

    1. Thanks, Zully!! It definitely does taste guilty, but it fairly guilt-less ;) I hope you try it!!

  5. The twitter image looked like blood and guts to me, but I clicked it. Not quite sure what that means. Anyhow, this recipe looks extremely delicious! I love using beans in pasta :3

    1. OH NO! That sounds horrifying hahaha oops… promise, no blood or guts in any of our recipes ;) and this one is super delish. Thanks for stopping by!

      1. I am SO glad I pinned this, had it for dinner just now – only changes were adding mushrooms and subbing butter beans for canelloni – and will be making it again and again and again. LOVE the addition of the cashew cheese into the sauce. In my pre-vegan days when I was feeling lazy I’d make a sauce using half a jar of “sauce,” sauce and half a jar of pesto, which is mostly cheese… So this tasted mega-nostalgic! Thank you so much for the recipe <3

      2. Yay!! I’m soo excited that you made it and more importantly, loved it. It’s one of my favorite “comfort food” meals when I just want to veg out on the couch and watch reruns and be cozy hahaha thanks for checking back in and sharing your thoughts! <3

  6. […] a new recipe with you guys.  I was inspired by The Friendly Fig last week when they posted their Vegan Pasta Fagioli.  It got me thinking about those trips I used to take to The Olive Garden when I was younger, and […]

  7. […] I will definitely be getting my Italian on with this vegan pasta e fagioli […]

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