Give BOSH! a Shout

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes, food pics, fun thoughts and other goodness all in your inbox every Friday?

Fun recipes from accross the web (anything we like)

Awesome Instagram photos

Fun food ideas and global restaurant reviews

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend. 

Pasta E Fagioli | Veganuary Week 4

Pasta E Fagioli | Veganuary Week 4
Pasta E Fagioli | Veganuary Week 4

This is our one pot Pasta E Fagioli! This is a delicious pasta that's packed full of flavour and can easily be made in one pot or pan 😊

Ingredients
Method

Ingredients

  • 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

Method

  1. 1.

    You will need...

    Grater | Knife | Chopping Board | Large saucepan | Kettle

  2. 2.

    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

  3. 3.

    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

  4. 4.

    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