Pasta Fazool, literally “pasta and beans,” traces its roots to ancient Roman meals that paired simple legumes like black‑eyed peas with pasta, providing a nourishing, inexpensive staple for laborers and soldiers. Over centuries it evolved into regional comfort dishes, especially in Southern Italy, where cannellini or other white beans are common.

In the south, especially Campania and Sicily, the dish often uses small shells (cavatelli) and adds ricotta or pecorino. In the north, you’ll find versions with ditalini or tubetti and sometimes a splash of white wine, as demonstrated by The Vegan Test Kitchen’s vegan adaptation.

Traditionally it is served hot in a shallow bowl, often topped with a drizzle of extra‑virgin olive oil and a sprinkle of fresh herbs like parsley or basil. It can be accompanied by crusty bread and a glass of red or white wine.

Pasta Fazool is a humble everyday meal but also appears at family gatherings, especially during the colder months, because its warm, protein‑rich broth is comforting and budget‑friendly.

A crisp green salad with lemon vinaigrette, roasted vegetables such as zucchini or eggplant, and a side of garlic‑infused focaccia make excellent companions to the hearty vegan pasta fazool.

Traditional recipes use dried pasta, white beans (often cannellini), tomatoes, garlic, olive oil, and sometimes pork‑based broth. The Vegan Test Kitchen replaces meat broth with white wine or vegetable broth, keeping the dish fully plant‑based while preserving flavor.

Common errors include over‑cooking the pasta (it should stay al dente), rinsing the pasta after draining (you lose the starch that helps bind the sauce), and letting the garlic burn, which adds bitterness. Also, don’t let the sauce reduce too far; keep a splash of broth handy.

The wine adds acidity and depth that mimics the savory richness of traditional meat‑based broths, while still keeping the dish vegan. If you prefer no alcohol, simply substitute an equal amount of extra vegetable broth.

Yes – the tomato‑bean sauce can be prepared up to two days ahead and refrigerated in an airtight container. Reheat gently, then cook fresh pasta and combine just before serving to maintain texture.

The sauce should be thick enough to coat the back of a spoon, with the tomatoes broken down into a rich, ruby‑red consistency. It should still have a slight sheen from the olive oil and a fragrant herb aroma.

The sauce will have reduced and thickened after about 20 minutes of simmering, the pasta will be al dente (firm to the bite), and the beans will be heated through. A quick taste for seasoning confirms it’s ready.

The Vegan Test Kitchen focuses on creating flavorful, plant‑based versions of classic international dishes, offering detailed step‑by‑step tutorials that emphasize technique, ingredient swaps, and accessible home cooking.

The Vegan Test Kitchen stays true to traditional Italian flavor profiles—using authentic herbs, quality olive oil, and occasional wine—while ensuring every component is fully vegan, rather than creating entirely new dishes or heavily altering the cuisine’s core ingredients.