30-Minute Whole Wheat Penne with Kidney Beans: Hearty & Delicious
A simple, high-protein vegan pasta dish made with whole wheat penne and kidney beans. Quick to prepare and budget-friendly, perfect for meal prep or a comforting dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: International
- Diet: Vegan
Ingredients
Scale
- 2 cups whole wheat penne pasta
- 1 ½ cups cooked kidney beans, drained and rinsed
- ½ cup onion, chopped
- ½ cup green bell pepper or celery, chopped
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Instructions
- Cook the whole wheat penne according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a skillet over medium heat.
- Add chopped onion and green bell pepper (or celery) and sauté for 4–5 minutes until softened.
- Stir in the kidney beans and cook for 3–4 minutes until heated through. Season with salt and black pepper.
- Add the cooked penne to the skillet and toss gently to combine.
- Serve warm as a simple, hearty vegan meal.
Notes
- For extra flavor, add garlic or chili flakes while sautéing the vegetables.
- This dish can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 12g
- Protein: 22g
- Cholesterol: 0mg
Keywords: whole wheat penne with kidney beans, high protein vegan pasta, easy vegan dinner, budget friendly vegan meal, plant based comfort food, vegan meal prep