Whole Wheat Pasta Bowl (Print Version)

Hearty bowl with roasted vegetables, whole wheat pasta, and creamy bean-based protein sauce.

# What You'll Need:

→ Pasta

01 - 10.5 oz whole wheat penne or fusilli

→ Roasted Vegetables

02 - 1 small zucchini, diced
03 - 1 red bell pepper, chopped
04 - 1 yellow bell pepper, chopped
05 - 1 red onion, sliced
06 - 7 oz cherry tomatoes, halved
07 - 2 tablespoons olive oil
08 - 1 teaspoon dried Italian herbs
09 - Salt and pepper to taste

→ Protein Sauce

10 - 1 can (14 oz) cannellini beans, drained and rinsed
11 - ½ cup low-fat Greek yogurt
12 - 2 tablespoons lemon juice
13 - 1 garlic clove, minced
14 - 2 tablespoons fresh parsley, chopped
15 - 2 tablespoons grated Parmesan cheese, optional
16 - Salt and pepper to taste

→ Garnish

17 - 2 tablespoons toasted pine nuts
18 - Fresh parsley, chopped
19 - Additional Parmesan cheese, optional

# How-To Steps:

01 - Preheat oven to 425°F.
02 - Arrange zucchini, bell peppers, red onion, and cherry tomatoes on a large baking sheet. Drizzle with olive oil, sprinkle with Italian herbs, salt, and pepper. Toss to coat evenly.
03 - Roast vegetables for 20 to 25 minutes until tender and slightly caramelized, stirring halfway through.
04 - Cook whole wheat pasta in a large pot of salted boiling water according to package directions. Drain, reserving ¼ cup of the pasta water.
05 - Blend cannellini beans, Greek yogurt, lemon juice, garlic, parsley, Parmesan if using, salt, and pepper in a food processor until smooth and creamy. Add reserved pasta water as needed to achieve silky consistency.
06 - Return drained pasta to pot. Add roasted vegetables and protein sauce. Toss gently to combine, adding reserved pasta water as needed to loosen sauce.
07 - Divide between bowls. Top with toasted pine nuts, extra parsley, and additional Parmesan if desired. Serve warm.

# Expert Suggestions:

01 -
  • The protein sauce is sneakily creamy without cream, letting whole wheat pasta actually taste like something worth eating.
  • It comes together in under 45 minutes and tastes even better the next day when everything melds together.
  • You can roast whatever vegetables you have on hand, so it's forgiving and practical for real life.
02 -
  • Don't skip reserving the pasta water—it's the only way to get the sauce from gloppy to silky, and it's free seasoning you've already paid for.
  • Roasting vegetables low and fast versus slow is the difference between burnt edges and caramelized sweetness, so don't skip the halfway stir.
  • Blending the sauce until completely smooth is non-negotiable; a slightly chunky texture will break up when tossed with hot pasta and feel grainy rather than creamy.
03 -
  • Toast your pine nuts in a dry pan for 2-3 minutes right before serving so they're fragrant and crisp, not sad and soggy by the time the bowl reaches your mouth.
  • Make the sauce while vegetables roast instead of after—it buys you time and means everything finishes at roughly the same moment.
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