Spaghetti With Kidney Beans Sauce

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Spaghetti with Kidney Beans Sauce

Couple of months back I tried a spaghetti recipe. I prepared some rajma using red kidney beans, cooked whole grain spaghetti as per package directions and topped the pasta with rajma. That was one satisfying meal.

I wanted to prepare something similar with Italian flavors. I came across a sauce recipe with borlotti beans in a book called Vegetarian Bible. I didn’t have that beans in hand, so I thought I would use canned kidney beans instead, add some Italian seasoning and top it over the cooked spaghetti. And that’s how this spaghetti recipe was born.

Spaghetti With Kidney Beans Sauce Recipe

Prep TimeCook TimeMakes
15 Mins30 Mins2-3 Servings
Spaghetti With Kidney Beans Sauce A simple yet satisfying vegan spaghetti recipe with kidney beans sauce.
  • Half A Pack Of 13.5oz Pack Uncooked Spaghetti
  • 2 teaspoons Olive oil
  • 1 Thinly Sliced Large Onion
  • One 15.5oz Can OR 2 Cups Cooked Beans Kidney Beans
  • 2 cups Tomato sauce, I used Prego Heart Smart Italian Sauce
  • As Per Taste Itaian Seasoning OR Fresh/Dried Herbs of your choice
  • To Taste Salt and Pepper
  • A pinch Baking soda (Optional)
  1. Heat the olive oil in a large skillet over medium heat. Simultaneously boil water in a large stock pot to cook the spaghetti.
  2. Add the onion and cook, stirring occasionally for about 5 minutes, until softened.
  3. Stir the tomato sauce into the skillet with the cooked beans and seasoning of your choice. I used 1 teaspoon of dried Italian seasoning.
  4. While the sauce is cooking, cook the pasta as per package directions. Once the pasta is cooked, drain it, reserving 1/2 to 1 cup of the water. Add the reserved water to the sauce if required.
  5. Increase the heat and bring the sauce to a boil, stirring. Add baking soda, if using and lower the heat, partially cover, and simmer for about 10 minutes, or until the sauce has slightly reduced.
  6. Add salt/pepper to the sauce as per taste, transfer to a serving bowl. Serve the sauce over pasta and enjoy a hearty meal.
My Notes:
  1. For the pasta I used Barilla whole grain thin spaghetti. It tastes so good and is healthy too. My tall stockpot is buried somewhere in the closet and I didn’t have the patience to take it out. So I broke the spaghetti into half and cooked it in a big saucepan.
  2. I read in a magazine that adding baking soda to tomato sauce or any other tomato dish would reduce the acidity of the tomatoes. Since we are slightly sensitive to excessive tomatoes I added it.
  3. The above measurement makes a lot of pasta and sauce. It was definitely more than enough for the 2 of us. So you may want to halve the measurements to make a smaller serving. I found out another way to use the leftovers, will post it shortly. Actually that leftover spaghetti recipe was a bigger hit with my son than the original one.
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  1. ragma

    tastes like curry

  2. Vegan Italian: The Roundup • Holy Cow! Vegan Recipes

    […] Madhuram, who never ceases to amaze me with her creativity, comes up with three gems: the jewel-hued Pasta with Creamy Tomato Sauce, Pizza Pepporanata and Spaghetti with Kidney Bean Sauce. […]

  3. hungryVegMuncher

    Looks and sounds both delicious and intriguing.. do you drain the beans, or use all the juice?

    I usually drain and rinse the beans before using.

  4. abc

    Hi Madhuram
    I love almost all kinds of beans and pasta. Made it last night using Whole Wheat Penne Pasta, Mexican Black Beans and home made Pasta Sauce. Thank you so much for this great idea.

    You’re welcome abc.

  5. Pavithra Kodical

    Wow!! Loved this combo..You have given the Indian touch:) You are very Creative.

  6. Deepa

    You’re extremely artistic, Madhu. I was browsing thru some of your recipes today and that struck me! –Deepa

    Thanks Deepa. Sometimes it’s (food styling) my husband’s idea too.

  7. Alka

    Hey i have this one Can of Pinto beans lying in my refrigerator,which was a result of my greedy shopping ,when i chanced upon it at a new food mall,i thought it to be exotic and cudnt help purchasing it(i m soooo bad).Will that go with this spaghetti? or does anywhere around have some good recipe with it?something acceptable to Indian or Indochinese palette.

    Pinto beans is a mushier than kidney beans. So you cannot stir it very well, because it will get mashed. You can eat it plain or toss it in a salad.

  8. Priya Sriram

    Nice idea to add kidney beans to speghatti! Looks awesome Madhu! 🙂

  9. Sweatha

    I fully agree with Vaishali.Healthy and perfect and the pic is toooo mouthwatering.Waiting for your leftover recipe. 😛

  10. Vaishali

    Madhuram, this is just beautiful, and the addition of beans makes it so healthy. Lovely picture. Thanks for sending it in.

  11. bee

    oh yeah. it’s even better with indian-style rajma. try it.

    Yes Bee, I’ve tried that too. I’ve also mentioned it.

  12. trixie baum

    i have been adding garbanzo beans to my pasta sauce for years. They add an appropriate Italian flavor. More so than kidney. Try it yourself.

  13. Uma

    missed typing “to eat all that”. 😀

  14. Uma

    Ok, I am coming over to all that mouth-watering spaghetti! So tempting with that sauce on top! 😀

  15. A&N

    This looks AWESOME!

  16. Madhu / Ruchii

    Bean sauce with spaghetti sounds wholesome and delish..Nice pics very tempting..

  17. DivyA Vikram

    Looks similar to chili. Wish i had a mouth rite now.

  18. Ashwini

    looks Fab..Kidney beans with spaghetti..amazing..

  19. Asha

    YUM! Veg bean chili on Spaghetti!! Looks fab. Enjoy! 🙂