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Hearty Pasta e Fagioli

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Info

Bereidingstijd: 25 minuten
Aantal Personen: 2-3

Ingrediënten

  • 2-3 tablespoons olive oil
  • 1 small-medium carrot, diced
  • ½ celery stick, diced 1 small onion, diced
  • 2-3 garlic cloves, very finely chopped
  • ½ teaspoon chilli (hot pepper) flakes
  • 1 sprig of rosemary
  • 4 tablespoons tomato puree (paste)
  • 300g tinned drained borlotti (cranberry) beans
  • 800ml vegetable stock
  • 1 bay leaf
  • 150g short pasta, such as ditalini rigati, cavatelli or conchiglie
  • 3 tablespoons nutritional yeast
  • Small handful of spinach
  • Salt and freshly ground black pepper

To serve

  • Plant-based Parmesan-style cheese

Bereiding

  1. Heat the oil in a large saucepan over a medium heat and fry the carrot, celery, onion, garlic and chilli flakes for 5-8 minutes until soft and golden.
  2. Add the sprig of rosemary, cook gently for a further 3-4 minutes to infuse the flavours, then reduce the heat to low, remove the rosemary and add the tomato purée. Stir to combine. Add the borlotti beans, stirring well to allow them to absorb the flavours, then gradually pour in the stock. Add the bay leaf and season with salt. Bring to the boil, then add the pasta, stir, cover and cook until the pasta is al dente.
  3. Remove the pan from the heat and, if you like, mash some of the beans with a fork to create an even creamier, soup-like consistency.

Remove the bay leaf, add the nutritional yeast and spinach, season with salt and pepper and stir until the spinach has completely wilted.

  1. Add a splash of hot water or vegetable stock if it's too dry.
  2. Serve in bowls with the plant-based Parmesan-style cheese and chilli oil (if using), croutons and chilli flakes.

Bron

Plant Protein - Gigi Grassia, pagina 86