Cooking Escapades: Pasta +1

Home for the summer until I go back for classes in June!! A month isn’t quite as long as everyone else’s summer vacation  but I’ll take what I can get! I’m really excited to be home…just enjoying the opportunity to spend some free time with family;  along with volunteering, blogging, and cooking! Although I love being home, i’ll admit it has been quite the struggle with me not eating meat. My house doesn’t exactly have all the options that the dining hall had while I was at school lol; so I’m left to fend for myself. Earlier this week I was hungry and went scavenging through the kitchen and we had all the necessary ingredients to make pasta so I thought why not? Something quick, easy, and tasty; but I needed a protein source. At the very back of the pantry I found a can of chili kidney beans. I’d never had kidney beans in pasta before…but i’m all for trying new things and after all I needed protein. So that is how this recipe came to be and it was actually pretty tasty…a little spicy, but that can surely be altered to taste. I mixed a few things from our pantry with a few things from our garden…and  boom! This is definitely a dish that i’ll have to keep in rotation. Looking forward to making it even better the next time! Here’s the recipe 🙂



Red Bean Tomato Pasta

Yield: 2 servings     Cook Time: 30 minutes


  • 1 tbsp. Salt
  • 4 oz. dried Fettuccine
  • 1 clove Garlic, finely minced
  • 2 tbsp. Olive Oil
  • 1 can Rotel Mild Diced Tomatoes and Green Chilies, Reserve 1/3
  • 1 clove Garlic, whole
  • 1 tbsp. Sugar
  • 1 tsp. Seasoned Salt
  • 1/2 Onion,  divided
  • 1 tbsp. dried Italian Seasoning
  • 1 can Bush’s Kidney Beans in Mild Chili Sauce, drained
  • 2 vine ripened Tomatoes
  • 1/4 cup fresh Basil chiffonade


  1. Bring about 8 cups of water to a boil in a large pot. Add 1 tbsp. salt
  2. Cook fettuccine for 7-8 minutes or until al dente.
  3. Heat olive oil in a sauté pan on low heat. Add minced garlic and let it infuse for 5 minutes.
  4. Meanwhile put 2/3 of the Rotel in a small blender along with the whole clove of garlic, sugar, seasoned salt and 1/2 of the half of an onion. Puree until smooth.
  5. Add the remaining diced onion to the sauté pan and heat for 2-3 minutes.
  6. Add the pureed tomato mixture, italian seasoning, and remaining Rotel  to the sauté pan and cook on medium low heat for about 7-8 minutes.
    • Note: If sauce gets a little pasty add a couple of tablespoons of water. Add more salt to taste if needed.
  7. Add the drained kidney beans and mix in gently.
    • Note: If you want extra kick you can add a tbsp. of the chili sauce.
  8. Turn to low and stir in the fresh tomatoes and cook for about 2 minutes.
  9. Last, wilt in the 1/4 cup fresh basil, reserving some for garnish.
  10. Drain pasta and toss in sauce. Garnish with fresh basil. Enjoy!




Some nutrition info:

  • Kidney Beans – these little red beans pack about 15g of protein and 11g of fiber per 1 cup cooked. They are also a good source of iron and folate! 
  • Tomato – this fruit (which I definitely still think of as a vegetable) is full of vitamin C which helps with iron absorption. Tomatoes are also a good source of the antioxidant lycopene. 
  • Fresh Basil – this super flavorful herb is full of vitamin K!


Remember that an appropriate serving size of pasta is about a cup cooked. Whole wheat is always the better option as it has additional fiber and nutrients. And if you want to switch up this dish try adding more veggies! Happy Eating  🙂

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