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Recipes Around the World International Vegetarian Union
Vegan Pasta Recipes
Contributed by Vegetarians and Vegans from around the world
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Penne Pasta with White Beans & Sun Dried Tomato Sauce
from: Dorothy V


Everyday Cooking With Dr. Dean Ornish : 150 Easy, Low-Fat, High-Flavor Recipes
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This is from "Everyday Cooking" by Dr. Dean Ornish & is one of my favorites.

  • 1 Cup Sliced Onions
  • 1 Tsp. Minced Garlic
  • 1 Cup Vegetable Broth, or more if needed
  • 2 (15 oz.) Cans White Cannellini Beans, drained & rinsed,
    or 3 Cups Home-cooked Cannellini Beans with 1 1/2 Cups Cooking Liquid
  • 1 Cup Sun-Dried Tomatoes (not oil packed), quartered
  • 1 Tsp. Dried Thyme, or 2 Tsp. Minced Fresh Thyme
  • 1 Tsp. Dried Basil, or 1 Tbs. Fresh Basil cut in Thin Ribbons
  • Salt & Pepper
  • 1 Lb. Whole Wheat Penne Pasta
  • 2 Tbs. Chopped Parsley
Combine the onions, garlic, and 1/4 cup broth in a large pot.
Simmer over moderately high heat until the onions are soft, about 5 minutes.

Stir in the beans with their liquid (or an equivalent amount of water if using canned beans), the sun-dried tomatoes, thyme, basil, and remaining 3/4 cup broth.
Bring to a simmer and cook, uncovered, over moderate heat, stirring often, until all the flavors are well blended, 15 to 20 minutes.
Thin, if desired, with additional vegetable broth.
Season to taste with salt and pepper.
Keep warm.

Bring a large pot of water to boil over high heat.
Add the pasta and boil until al dente, about 12 minutes.
Drain and transfer to a warm bowl.
Add the sauce and toss to coat.
Serve on warm plates, topping each portion with 1/2 tablespoon chopped parsley.

Serves 4; PER SERVING (using 1/4 tsp. salt): Calories 509; Total Fat 2 g. (4% of cals.)
Fiber 23 g.; Sodium 677 mg.; Sat. Fat 0; Carbohydrate 112 g.; Cholesterol 0.