Four Bean Fusilli (Vegan)

Pinto, Haricot, Red Kidney and Black Eyed Bean Fusilli 


Pinto, Haricot, Red Kidney and Black Eyed Bean Fusilli in a rich, smokey paprika, turmeric & garlic sauce

So I tested this recipe out on my one of my oldest friends who’s in fact Indian so used to rich delicious flavours, and she loved it!

It’s both a treat for the tastebuds as well as the body, providing you with the most nutrient dense meal using such simple ingredients!

Beans and legumes are definitely overlooked as sources of protein, you don’t have to be vegan to enjoy vegan dishes now and then 🙂

As well as excellent sources of protein, beans are incredibly high in fibre, so this meal packs in a good 5 of your 5 a day! I’ve chosen to include  4 of my favourites at the moment! ❤

I’ve paired this dish with Rizopia Brown rice Gluten free Fusilli, Rizopia as you know is made with one ingredient- Brown rice and is also an excellent source of fibre and B vitamins!

This dish is quite literally a bowl of goodness, hope you enjoy 🙂

Ingredients (serves 2):

100g Red Kidney Beans in water

100g Pinto Beans in water

100g Haricot Beans in water

100g Black eyed beans (dry)

400g chopped tomatoes

 –50g Tomato Puree

1 Large Courgette

1 Large Aubergine

1 Medium Red onion

1 Yellow Pepper

1 clove of garlic

1 to 2 TBS Smokey Paprika

1 TBS Turmeric

1/2 TSP Chilli flakes

-Mixed herbs

-Coconut oil (I use The good Stuff Organic)


1.Cook the dry Black eyes beans till soft then drain and pop to one side

2.Sautee the onion, garlic, pepper in coconut oil before adding the courgette and aubergine. Cook for a few minutes till soft then add the beans, tomato puree and chopped tomatoes.

3.Add the herbs and spices to taste then allow to simmer on a low heat for 15 minutes

4.Cook the Rizopia according to instructions then drain.

5.To serve, pour the mixture onto the pasta and garnish with chilli flakes and mixed herbs.


Tuck in and enjoy- your body will thank you I promise! 😉

Lots of Love,


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