Serves: 4-6 • Total Time: 1-2 Hours • FODMAP Rating: Medium
This Tomato and White Bean Pasta is a perfect "set it and forget it" meal. I love that it only takes 1-2 hours to cook, which is perfect when you need to throw something together before you go to soccer or gymnastics practice for your kids, and then can come home to dinner already made. Serve it as is or add a side salad, fruit or veggie. With the tofu and beans, it is super filling. Use protein pasta if you want to add even more protein.
Ingredients
- 1 (16 oz) box uncooked short pasta (like penne, rotini, farfalle, or fusilli)
- 1 (15 oz) can diced tomatoes (with juices)
- 1 (15 oz) can white beans (like cannellini or great northern, drained and rinsed)
- 3 ½ cups vegetable broth
- ¼ cup nutritional yeast
- 3 cloves garlic, minced
- 2 tsp Italian seasoning
- ½ tsp smoked paprika (optional, for added depth)
- Salt and pepper to taste
- ½ block (about 7 oz) firm tofu, crumbled
- A handful of spinach chopped
- 2 tbsp fresh basil (chopped, for garnish)
Instructions
- Add Ingredients to Crockpot: Dump the uncooked pasta, diced tomatoes, white beans, crumbled tofu, vegetable broth, nutritional yeast, minced garlic, Italian seasoning, smoked paprika, salt, and pepper into the crockpot. Stir everything together.
- Cook:
- Cover and cook on high for 1-2 hours, stirring halfway through to ensure even cooking and prevent the pasta from sticking.
- Add Spinach: Once the pasta is tender, stir in the chopped spinach.
- Taste and Adjust: Taste and adjust seasoning with additional salt, pepper, or nutritional yeast, if needed.
- Serve: Garnish with fresh basil before serving.
Tips for Best Results
- Use a short pasta shape to ensure even cooking in the crockpot.
- If the dish looks too thick, add a splash of veggie broth or soy milk to loosen it up.
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