Last Updated on April 26, 2026

This Pasta with Cauliflower and Beans uses simple ingredients, is inexpensive, full of flavor, and is so simple to make!

A recipe that is a perfect way to use up that left over pasta from the night before.

And because I am not a huge fan of left over pasta, I wanted to find a new way to use up my left over pasta.

I am pretty sure I am the only person on the planet that doesn’t like left over pasta;).

After playing around with a few different ingredients, I stumbled onto this little dish that my family really liked.

I also tried replacing the pasta with rice, making this a great way to use up that left over rice as well!

You can also change the recipe up with different seasonings, personally I like to add just plain salt and pepper.

But why not try onion, garlic powder, or a blend of different spices, fresh or dried, for a new and unique dish.

Ingredients for the dish

Oil – Any oil will work in this dish. I like to use olive oil.
Riced Cauliflower – I use a frozen riced cauliflower for the dish.
Beans – The bean of my choice is the great northern bean.
Seasonings – I keep it simple and only use salt and pepper. Add or try different spices to your dish.
Pasta – Cooked pasta is added to the dish. I like to use a gluten free pasta in this recipe. Add your favorite pasta.

Cook the pasta to the package direction.

Drain and set aside.

In a medium sized sauce pan with a little water, heat up the riced cauliflower.

Cook until the cauliflower is done, drain, and set aside.

In a large skillet, add oil.

Heat the oil on a medium heat for a few minutes and then add the cooked riced cauliflower to the skillet.

Saute the cauliflower until it starts to stick to the bottom of the pan.

Drain and rinse the beans, and add to the cooking cauliflower.

Stir and saute until the cauliflower starts to slightly brown.

Next, add the cooked pasta and stir until well blended.

Season and stir until hot.

Remove from the heat and serve hot.

Garnish if you would like with shredded cheese and/or a dollop of vegan sour cream.

Enjoy!

Lisa

Pasta with Cauliflower and Beans

This Pasta with Cauliflower and Beans uses simple ingredients, is inexpensive, full of flavor, and is so simple to make!

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Prep Time 30

Cook Time 30

Total Time 1

Course: Main Course, vegan

Cuisine: American

3 Tbsp Oil I used enough oil to cover the bottom of the skillet. Use your favorite oil, I used olive oil.
1 12 oz. Package Frozen Riced Cauiflower
1 15 oz. Can Great Northern Beans
6 Cups Cooked Pasta Use less or more cooked pasta. Add the pasta of your choice. I used a gluten free pasta.
Salt and Pepper To taste.

Cook the pasta to the package direction.
Drain and set aside.
In a medium sized sauce pan with a little water, heat up the riced cauliflower.
Cook until the cauliflower is done, drain, and set aside.
In a large skillet, add oil.
Heat the oil on a medium heat for a few minutes and then add the cooked riced cauliflower to the skillet.
Saute the cauliflower until it starts to stick to the bottom of the pan.
Drain and rinse the beans, and add to the cooking cauliflower.
Stir and saute until the cauliflower starts to slightly brown.
Next, add the cooked pasta and stir until well blended.
Season and stir until hot.
Remove from the heat and serve hot.
Garnish if you would like with shredded cheese and/or a dollop of vegan sour cream.
Enjoy!