Grated Tomato Pasta with Cannellini Bean Croutons
Drawing inspiration from the classic pasta e fagioli, this Grated Tomato Pasta with Cannellini Bean Croutons is a dream come true for those who love pasta. You’ll love how the luscious sauce, made with juicy tomatoes, baby oyster mushrooms, and aromatic spices, coats each strand of whole wheat pasta. “Superfood” cannellini beans promise substantial plant-based protein with a healthy dose of fiber. Missing something? A sprinkle of cashew parmesan cheese for extra flavour is always a welcome addition to this white bean pasta.
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Why You’ll Love This Grated Tomato Pasta Recipe
Plant-Powered Protein – This White Bean and Tomato Pasta is a nutritional powerhouse that owes its protein content to cannellini beans. It’s an excellent choice for vegans and vegetarians to enjoy vegan pasta, keeping their waistlines in check.
Delicious– From freshly grated tomatoes to earthy oyster mushrooms and spicy chillies, this tomato pasta doesn’t lack flavour. You won’t be disappointed by the delightful crunch and explosion of flavours in every bite!
Wholesome and Healthy – Whole wheat pasta contains more protein, healthy fats, and fiber than other pasta, making this tomato pasta a healthy alternative to traditional one.
Quick and Easy –This grated tomato pasta recipe is easy to make, making it perfect for a busy weeknight dinner. All you have to do is boil the pasta, sauté the sauce ingredients, and bake cannellini beans.
How to make Grated Tomato Pasta with Cannellini Bean Croutons
Prepare the Cannellini Bean Croutons
Start with your cannellini bean croutons. Strain and rinse your beans, then place them onto a greased baking tray. Season with salt, pepper, and nutritional yeast and bake at 425f for 15-20 minutes or until golden.
Sauté the Vegetables
Heat 3 tablespoons of olive oil over medium heat in a large pan. Sauté the finely chopped onions until translucent. Add minced garlic and thinly sliced baby oyster mushrooms. Sauté for an additional 5 minutes until the mushrooms are tender.
Add Chillies & Basil
Sprinkle in the oregano and add the sliced fresh chillies and chopped basil to the mushroom mixture. Adjust the amount of chilli according to your spice preference, or omit if you don’t like spice.
Grate the Tomatoes
Place a cheese grater inside a bowl. Grate the fresh tomatoes over the grater, allowing the tomato pulp to collect in the bowl. Rip any remaining tough tomato skin into smaller pieces and add them.
Simmer the Tomato Sauce
Add your grated tomatoes and season generously with salt and pepper to taste. Let the sauce simmer for 5-10 minutes, allowing the flavours to meld together.
Cook the Pasta
Bring salted water to a boil in a large pot. Add the whole wheat pasta and cook until al dente. Drain and set aside.
Assemble and Serve Grated Tomato Pasta
Place a generous portion of the tomato sauce on the cooked pasta. Add the crispy cannellini bean croutons for crunch. Drizzle with a bit of olive oil for extra richness. Finish with fresh basil leaves and a sprinkling of Cashew Parmesan Cheese for an extra burst of flavour.
Recipe Tips for Grated Tomato Pasta
Fresh Tomatoes vs. Canned: While freshly grated tomatoes offer freshness, you can use canned diced tomatoes as a time-saver hack. Choose high-quality canned tomatoes for the maximum flavour.
Make it Gluten Free: Swap out whole wheat pasta for gluten-free pasta if you’re following a restricted diet.
Protein Boost: Craving more protein? Incorporate grilled tofu or tempeh for an extra plant-based protein and texture. Smoked tofu would work wonderfully here! You could also swap the pasta for a legume pasta such as chickpea pasta or lentil pasta.
Store Leftovers: If you have leftovers (although it’s so delicious, that might be rare), store in an airtight container in the refrigerator for up to three days. Reheat with a splash of water to maintain sauce consistency.
Is nutritional yeast necessary? Nutritional yeast adds a cheesy flavour, but you can substitute grated vegan cheese or Parmesan if nutritional yeast is not on hand.
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Grated Tomato Pasta
Ingredients
- 3 tbsp olive oil
- 1 large onion
- 6 cloves garlic
- 500 g baby oyster mushrooms
- 1-2 fresh red chillies sliced
- ¼ tsp oregano
- 8 medium tomatoes
- 10 leaves basil
- Salt and pepper to taste
- 400 g whole wheat pasta
- 1 can cannellini beans or 1.5 cups
- 1 tbsp olive oil
- 2 tbsp nutritional yeast
- Salt and pepper to taste
For Topping
- Basil
- Cashew Parmesan Cheese
Instructions
- Start with your cannellini bean croutons. Strain and rinse your beans then place onto a greased baking tray. Season with salt, pepper and nutritional yeast and bake at 425f for 15-20 minutes or until golden.
- Heat your olive oil in a large pan and saute your onions until translucent. Thinly slice your baby oyster mushrooms and add them in along with your garlic. Saute for a further 5 minutes.
- Once the mushrooms have cooked down add in your oregano, fresh sliced chilies and fresh chopped basil. Adjust the amount of chilis to your spice preference or omit if you don’t like spice.
- While your veggies are cooking, place a cheese grater inside a bowl and grate your tomatoes.
- The end of the tomatoes may be tough to grate so just rip the remaining skin into smaller pieces.
- Add in your grated tomatoes and season generously with salt and pepper to taste.
- Let the sauce simmer for 5-10 minutes.
- Assemble your pasta by placing the sauce on top, followed by the crispy cannellini bean croutons. Add a drizzle of olive oil along with some extra basil and nutritional yeast or better yet top with some cashew parmesan cheese!