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Vegan kidney bean one pot pasta recipe

Vegan Kidney Bean One Pot Pasta Recipe

This vegan kidney bean one pot pasta recipe is easy to make with simple ingredients in under 20 minutes! Wholesome and savoury, it's the perfect comforting weeknight dinner that's healthy too. Gluten-free and oil-free. 
Course Main Course
Cuisine Vegan
Keyword coconut milk, easy, Kidney beans, Mushrooms, one-pot, pasta
Prep Time 5 minutes
Cook Time 13 minutes
Total Time 18 minutes
Servings 4
Calories 358kcal
Author Maria Gureeva


  • Non-stick saucepan


  • 1 medium onion chopped
  • 1.5 cups chestnut mushrooms chopped
  • 1 cup zucchini chopped
  • 1 large carrot chopped
  • 1 large bell pepper chopped
  • 2 tsp smoked paprika
  • 1 can red kidney beans drained and rinsed
  • 1/2 can coconut milk Use low fat if you prefer
  • 1 cup oat milk or any other plant based milk of your choice
  • 7 oz gluten-free spaghetti
  • 1 lemon juice of
  • 1 tbsp apple cider vinegar
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 cup vegetable stock
  • salt to taste


  • Sauté the onions and the mushrooms for 3-4 minutes in a large non-stick saucepan until they begin to soften. 
  • Add the zucchini, carrot, bell pepper, and smoked paprika. Stir for a minute to coat the vegetables.
  • Stir through the kidney beans, then pour in the coconut milk and oat milk. Add the spaghetti, lemon juice, apple cider vinegar, turmeric, cumin and vegetable stock. Simmer, stirring frequently, for 10-12 minutes or until the pasta is cooked through. Add more vegetable stock if it gets too dry. 
  • Season to taste with salt and pepper and serve immediately. 



Calories: 358kcal | Carbohydrates: 57g | Protein: 9g | Fat: 13g | Saturated Fat: 10g | Sodium: 319mg | Potassium: 604mg | Fiber: 5g | Sugar: 11g | Vitamin A: 5093IU | Vitamin C: 76mg | Calcium: 131mg | Iron: 4mg