Vegan Farfalle with Red Beans & Chiles

Simple! Just make your own tomato sauce or use your favorite bought one. See tomato sauce recipes on page 208.  

  • 14 ounces farfalle
  • 3 cups of your favorite tomato sauce or 1 (25 oz) jar of store-bought
  • (15 oz) can of small red beans, Kidney or small, drained, rinsed
  • 2 jalapeño or Serrano peppers, seeded, diced or use red pepper flakes
  • Salt and freshly ground pepper, to taste
  • 2 tablespoons fresh parsley or cilantro

Cook farfalle al dente in a large pot of lightly salted water, according to instructions. Save one cup of pasta water at the end of cooking time to use to thin sauce, if needed.  In large skillet over medium heat, add tomato sauce, beans and jalapeño pepper. Bring to a low boil. Add salt and pepper to taste and lower heat. When pasta is cooked, drain and toss with sauce mixture. Toss in chopped parsley or cilantro. Serve hot.


When cooking pasta, al dente means tender but chewy.

Serrano peppers tend to be hotter than jalapeños but have a great chili flavor.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.