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BELLY Savoury Foods

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Pasta Recipes with Beans

A tin of beans can turn the pasta you planned into the dinner you need. These recipes use butter beans, cannellini beans or chickpeas as actual ingredients, with drained weights where the recipe calls for them. Choose the kind already in your cupboard, then check the complete method.

For larger pieces in a tomato sauce, start with butter bean and caper Fusilli. For a roasted vegetable coating, choose butternut and sage Penne. Prefer lunch cold? The lemon chickpea salad has separate packing and storage notes.

Selected by BELLY Editorial · Recipe timings are estimates. Generated recipe illustrations are labelled.

Choose your recipe

Match the recipe to your tin. Butter beans, chickpeas and cannellini beans bring different shapes; use a stated swap rather than assuming every bean behaves the same.

Tomato, Butter Bean & Caper FusilliDinner

Tomato, Butter Bean & Caper Fusilli

30 MINSSERVES 2
Roasted Butternut, White Bean & Sage PenneDinner

Roasted Butternut, White Bean & Sage Penne

45 MINSSERVES 2
Lemon & Chickpea Protein Pasta SaladLunch

Lemon & Chickpea Protein Pasta Salad

30 MINSSERVES 2
Roasted Red Pepper Protein Pasta with White BeansDinner

Roasted Red Pepper Protein Pasta with White Beans

30 MINSSERVES 2
Spicy Vodka Pasta with Cannellini BeansDinner

Spicy Vodka Pasta with Cannellini Beans

30 MINSSERVES 4
Roasted Lemon Cannellini Tuna PastaLunch

Roasted Lemon Cannellini Tuna Pasta

25 MINSSERVES 4
Garlic Oil Pasta with Crispy ChickpeasDinner

Garlic Oil Pasta with Crispy Chickpeas

35 MINSSERVES 4

Keep the next step simple.

Recipes contain their own quantities, allergens and storage notes. BELLY Penne and Fusilli contain wheat (gluten) and lupin; check all ingredient labels. The pasta’s dry-weight figures do not describe the complete meal.

BELLY is currently sold out. Cook with an available pasta following its pack, or choose a shape and register restock interest. No order or payment is taken.

Read the pasta cooking guide · Understand dry-weight nutrition · Read our editorial method