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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 😊



  • 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


  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