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Pantry Pasta (Penne Version)
Let us introduce the "Pantry Pasta," which just happens to be accidentally vegan! This quick and fragrant dish pairs crunchy toasted walnuts with creamy mashed cannellini beans for a satisfying, high-fiber meal made entirely from simple kitchen staples.
The secret to this dish? Mashing cooked cannellini beans directly into starchy pasta water to create a luscious, creamy sauce without a drop of dairy. By pairing this herb-infused bean base with Fiber Gourmet Light Penne, you get the same delicious, al dente pasta experience you love—with half the calories of traditional pasta and a massive fiber boost—making it a wholesome, plant-based weeknight savior.
1 box Fiber Gourmet Light Penne
1/2 cup extra virgin olive oil
1/2 cup walnuts, finely chopped
1/2 teaspoon crushed red pepper flakes
2 sprigs fresh rosemary
1/2 can (15 oz) cannellini beans, rinsed and drained
1-2 cups reserved pasta water (divided)
Juice of 1 fresh lemon
Kosher salt and freshly ground black pepper to taste
✓ Bruise the rosemary: Lightly rub or crush the fresh rosemary sprigs in your hands before adding them to the pan to release their natural fragrant oils.
✓ Toast nuts carefully: Keep a close eye on the walnuts while cooking in olive oil so they turn fragrant and golden without burning.
✓ Don't skip the pasta water: The starch from the Fiber Gourmet Penne water is the crucial ingredient that turns mashed beans into a silky, emulsified sauce.
Heat 1/2 cup of olive oil in a large skillet or pot over medium heat. Add the finely chopped walnuts and crushed red pepper flakes. Cook for 2 to 3 minutes until fragrant and lightly golden. Use a slotted spoon to transfer the toasted nut mixture to a small bowl and set aside for topping.
Bruise the fresh rosemary sprigs in your hands and add them directly to the warm oil remaining in the pot. Add the cannellini beans, increase the heat to medium-high, and cook for 3 to 4 minutes, stirring occasionally, until the beans begin to soften and sizzle.
While the beans cook, bring a large pot of salted water to a boil. Cook the Fiber Gourmet Light Penne according to package instructions until al dente. Carefully reserve at least 2 cups of the starchy pasta water before draining.
Pour 1 cup of the reserved pasta water into the pot with the beans and rosemary. Using the back of a wooden spoon or a potato masher, gently mash about three-quarters of the beans. Mix well until a thick, creamy sauce forms.
Transfer the cooked Fiber Gourmet Light Penne into the pot with the mashed bean sauce. Add another 1 cup of reserved pasta water and stir thoroughly over medium heat for about 2 minutes until the sauce clings smoothly to the penne ridges.
Remove from heat, discard the whole rosemary stems, and squeeze in fresh lemon juice. Season generously with Kosher salt and freshly ground black pepper. Divide into bowls, top with the reserved spicy walnut crisp, and enjoy warm!
Yes! Great Northern beans or navy beans work as seamless substitutes for cannellini beans, as they mash easily into a creamy sauce.
Absolutely. While Light Penne is ideal because its ridges capture the creamy bean sauce, our Light Rotini, Shells, or Elbows will also work great.
Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stovetop or in the microwave with a small splash of warm water or olive oil to loosen the sauce.
Many store-bought pasta salads rely on heavy, cream-based dressings or oily bottled vinaigrettes that are secretly packed with high-fructose corn syrup and preservatives. This recipe emphasizes clean eating by utilizing a simple, antioxidant-rich olive oil and balsamic reduction.
By building the meal around Fiber Gourmet Light Penne, you remove the heavy, carb-induced sluggishness that usually follows a pasta lunch. Instead, you get a clean, high-volume, fiber-rich meal that keeps your digestion happy and your energy levels perfectly sustained.
Turn your favorite penne into creamy, comforting meals. High-fiber, satisfying pasta recipes made for easy weeknight cooking.
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