Conchiglie pasta with beans

Comforting and delicious conchiglie pasta with two different beans, ready in few minutes in one pot!

Vegan, nut free | Serves 3 | MAIN


  • 2 tablespoons of olive oil
  • 1 onion, chopped
  • 1/2 teaspoon of each garlic and ginger paste
  • Salt and pepper
  • 1 pointy red pepper, julienne
  • 1 tablespoon of each soy sauce and tomato paste
  • 1 vegetable bouillon cube
  • 240g pinto beans, (drained weight), drained and washed
  • 240g borlotti beans, (drained weight), drained and washed
  • 1/2 teaspoon of each oregano, dried parsley and chili flakes
  • 50g of tomato passata
  • 300g of conchiglie


  1. In a large pan, on a medium heat, sauté the onions in the olive oil with a pinch of salt.

  2. Once translucent, add the garlic and ginger paste (use fresh if you don't have paste) and sauté for another minutes.

  3. Add the peppers and continue sautéing for an additional minute.

  4. Add the soy sauce, tomato paste and veggie cube and cook for a minute.

  5. Add few splashes of water to create a thick paste.

  6. Add the beans, all the dried herbs, tomato passata and cover with boiling water.

  7. Bring to boil and add the pasta. Make sure that the water covers the pasta and cook for 12-15 minutes, stirring occasionally.

  8. Check if the pasta is cooked and adjust the seasoning to your preference.

Serve with some green chillis, fresh coriander and a drizzle of olive oil.

Happy cooking everyone!