This Beans and Broccoli Rabe pasta is an easy, flavorful weeknight meal that combines white beans, corn, peppers and broccoli rabe with farfalle for a hearty, fiber-rich dinner. Ready in about 30 minutes, it’s a quick chop, sauté and toss — perfect for busy families. The dish is naturally vegan, highly adaptable, and can be customized with extra vegetables, spices, or garnishes to suit individual tastes.
What is Broccoli Rabe?
Broccoli rabe, also called rapini, is a leafy green in the cruciferous family. It resembles small broccoli florets but is more closely related to turnips. Its slightly bitter, peppery flavor is similar to mustard or turnip greens and pairs beautifully with garlic. Broccoli rabe is excellent sautéed or roasted and makes a star ingredient in pasta dishes, pizzas, and simple sautés. In this recipe it provides bright, green flavor and texture alongside beans and sweet corn.
Ingredients for beans and broccoli rabe pasta
The ingredient list is straightforward and pantry-friendly. If broccoli rabe is hard to find, substitute another sturdy green or cruciferous vegetable.
- farfalle (bowtie pasta)
- extra virgin olive oil
- red onion (sliced)
- broccoli rabe (washed and roughly chopped)
- garlic (minced)
- yellow baby bell peppers (chopped)
- frozen corn
- white beans (canned, drained)
- salt and pepper
- water
- red pepper flakes, vegan parmesan or nutritional yeast for garnish
How to make beans and broccoli rabe pasta
This recipe comes together quickly. Follow these simple steps for a satisfying, vegetable-forward pasta.
- Bring a large pot of salted water to a boil and cook the farfalle according to package directions.
- While the pasta cooks, heat olive oil in a deep sauté pan over medium heat. Add the minced garlic and sliced red onion and cook, stirring often, until fragrant and slightly softened, about 4–5 minutes.
- Add the chopped yellow peppers and sauté for 3–4 minutes until they begin to soften.
- Stir in the broccoli rabe, drained white beans and frozen corn. Season with a pinch of salt and pepper, pour in a few tablespoons of water, cover the pan, and let steam for 3–4 minutes until the greens are tender and the beans are heated through.
- Drain the pasta, reserve a splash of pasta water if you like, and toss the farfalle with the sautéed vegetables. Taste and adjust seasoning. Finish with crushed red pepper flakes, vegan parmesan or nutritional yeast as desired, and serve immediately.
Other delicious Vegan Pasta Recipes
- Easy Pomodoro Pasta
- Balsamic Asparagus Pasta Primavera
- Creamy Vegan Garlic Pasta
Beans and Broccoli Rabe Pasta
Pin Recipe
Ingredients
- 1 pound farfalle
- 1 tbsp extra virgin olive oil
- ¼ red onion cut in strips
- 1 bunch broccoli rabe washed and rustic chop
- 4 cloves garlic minced
- 3 yellow baby bell peppers chopped
- 1 cup frozen corn
- 15 oz white beans can, drained
- salt and pepper to taste
- 3 tbsp water
- red pepper flakes, vegan parmesan or nutritional yeast for garnish
Instructions
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Bring a pot of salted water to a boil and cook the farfalle according to package directions.
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In a deep sauté pan, heat oil over medium and cook garlic and onions until fragrant and lightly browned, about 4–5 minutes.
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Add chopped bell peppers and cook 3–4 minutes until slightly tender.
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Add broccoli rabe, white beans and corn. Season with salt and pepper, add a few tablespoons of water, cover and steam 3–4 minutes until the greens are tender.
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Toss the drained pasta with the vegetable mixture, adjust seasoning, and garnish with red pepper flakes, vegan parmesan or nutritional yeast. Serve hot.
Nutrition