Craving a pasta dish that’s bursting with fresh, vibrant flavors but short on time? Look no further! This recipe brings together tender-crisp green beans, sweet bell peppers, and savory sun-dried tomatoes with whole grain penne, all tossed in a light yet luscious balsamic glaze. It’s the kind of healthy, satisfying meal that makes weeknight cooking feel like a treat, not a chore. Plus, it’s completely plant-based and ready in about 35 minutes. Let’s get cooking!
Ingredients
• 4 quarts / 3.8 liters water
• 1 tablespoon kosher salt, plus more to taste
• 8 ounces / 225g dried whole grain penne
• 12 ounces / 340g fresh green beans, trimmed
• 1 tablespoon olive oil
• 3 large red and/or yellow sweet peppers, seeded and cut into bite-size strips
• 1 tablespoon minced garlic
• 1⁄4 cup / 45g oil-packed sun-dried tomatoes, drained and thinly sliced
• 2 tablespoons snipped fresh basil, Italian parsley, or oregano
• 3 tablespoons balsamic vinegar
• Freshly ground black pepper
• 2 ounces / 55g vegan mozzarella-style cheese, cut into cubes
• Fresh basil leaves for garnish, optional
Instructions
1. Bring the 4 quarts of water and 1 tablespoon of kosher salt to a rolling boil in a large pot. Add the penne and cook according to package directions, adding the fresh green beans for the last 5 minutes of cooking time. Before draining, use a ladle to reserve 1 cup of the starchy pasta water. Drain the pasta and beans, return them to the hot pot, and cover to keep warm.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the sweet pepper strips and cook for 5 minutes, stirring occasionally until they begin to soften. Add the minced garlic and cook for 30 seconds more until fragrant.
3. To the skillet, add the sun-dried tomatoes, fresh herbs, and the drained pasta and green bean mixture. Cook, stirring frequently, until everything is heated through.
4. Stir in the balsamic vinegar and about 1/2 cup of the reserved pasta water to start. Continue adding pasta water until the sauce reaches your desired consistency. Season generously to taste with additional kosher salt and black pepper.
5. To serve, divide the pasta among four bowls and top with the vegan mozzarella cubes. Garnish with extra fresh basil leaves, if desired.
Nutritional Information
• PER SERVING (approximate): 345 cal., 9 g total fat (2 g sat. fat), 0 mg chol., 501 mg sodium, 54 g carb., 9 g fiber, 15 g pro.
Pro Tips
• Don’t skip reserving the pasta water! The starches in the water help the balsamic vinegar cling to the pasta, creating a silky sauce instead of a watery one.
• For a protein boost, add one 15-ounce can of rinsed and drained chickpeas or cannellini beans to the skillet along with the pasta.
• Toast a handful of pine nuts or slivered almonds in a dry skillet until fragrant and sprinkle over the finished dish for a delightful crunch.
• Feel free to swap the green beans for other quick-cooking vegetables like asparagus tips, sugar snap peas, or chopped broccoli florets.
FAQ
Q: How can I add more protein to this vegetarian pasta
A: To easily boost the protein, add a 15-ounce can of rinsed and drained chickpeas or cannellini beans when you add the pasta back to the skillet. You could also top the finished dish with toasted pine nuts or slivered almonds for extra protein and crunch.
Q: Can I make this recipe gluten-free
A: Absolutely. To make this dish gluten-free, simply substitute the whole grain penne with your favorite brand of gluten-free pasta, such as one made from brown rice, quinoa, or lentils. Cook according to its specific package directions.
Q: What other vegetables work well in this dish
A: This recipe is very versatile. Feel free to swap the green beans for other quick-cooking vegetables like asparagus tips, chopped broccoli florets, sugar snap peas, or sliced zucchini. You could also wilt in a few handfuls of fresh spinach at the end.
Q: What is a good substitute for vegan mozzarella
A: If you don’t have vegan mozzarella, you can sprinkle the pasta with vegan parmesan cheese or a tablespoon of nutritional yeast for a savory, cheesy flavor. Alternatively, you can simply omit the cheese for a lighter dish.
Q: How should I store and reheat leftovers
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pasta in a skillet over medium-low heat, adding a splash of water or vegetable broth to loosen the sauce as needed.
