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Pasta E Fagioli | Veganuary Week 4
Let's make a super quick and easy pasta!
This is a delicious and simple vegan recipe- The BOSH one pot Pasta E Fagioli!
15 minute recipe- for a easy dinner idea or a quick lunch.
Who said vegan food had to be all salads?
💚As so many of you downloaded and loved our original veganuary meal plan, we decided to give it an update and rename it the Daily Dozen meal plan. If you haven't already downloaded the meal plan then grab it inside our new platform BOSH+ completely free! -https://www.boshplus.com/offer... 💚
- 4 tbsp extra virgin olive oil
- 2 garlic cloves
- 1 sprig fresh rosemary
- 6 sprigs thyme
- 2 x 400g tins of plum tomatoes
- 180ml red wine (small bottle)
- 400g borlotti beans (tinned)
- 1 bay leaf
- Pinch red chilli flakes
- 500ml veg stock
- 100g dried small pasta, or broken tagliatelle
- 400g baby leaf spinach
- Salt and black pepper to taste
Grater | Knife | Chopping Board | Large saucepan | Kettle
Drain and rinse the tinned beans | Peel and grate the garlic | Pick and roughly chop the rosemary and thyme | Dice the spinach | Prepare the stock
Warm the olive oil in a large saucepan over a low heat | Add the garlic, rosemary and thyme to the pan and stir until fragrant | Add the red wine, increase the heat and leave to simmer for 3-4 minutes | Pour the tomatoes into the pan, stir to combine, increase the heat to a simmer and leave for 8 to 10 minutes, stirring every 2 minutes to prevent catching | Add the beans, bay leaf, chilli flakes and vegetable stock to the pan and leave to simmer for 8-10 minutes | Add water to loosen the dish
Add the pasta to the pan, stir and leave to simmer until the pasta is almost tender (8-10 minutes depending on packet instructions) | Add the spinach to the pan, stir it into the sauce, ladle the Pasta e Fagioli into a bowl and serve immediately | Transfer the remaining Pasta e Fagioli to a sealable container, put the container in the fridge for later in the week