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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?
- 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