Easy, quick, inexpensive, full of flavour and, if you swap the cheese out for a vegan or vegetarian alternative, this pasta with beans recipe is ideal for those meat-free Mondays. This one’s packed with store-cupboard essentials, so if the fridge is looking a little bare, or you just fancy trying something a little bit new, why not give this a go?
Ingredients:
- 400g rigati pasta (or any small pasta)
- 1 large onion, finely diced
- 2 carrots, finely diced
- 2 sticks celery, finely diced
- 2 sprigs rosemary, chopped
- 300ml vegetable stock
- 200ml tomato passata
- 400g borlotti beans
- 75g parmesan, for grating
- Small bunch of basil
Method:
- Heat 1 tbsp of olive oil in a large pan. Add the carrot, onion, celery and rosemary and season with salt. Cook for five minutes until soft. Add the beans with the liquid from the tin, tomato passata and vegetable stock. Season and simmer for 15 minutes.
- Meanwhile, cook the pasta in boiling salted water, for one minute less than the packet instructions. When the sauce has simmered, add the pasta with half of the cheese and cook for one minute.
- Divide between serving bowls and top with more cheese, fresh basil and a drizzle of olive oil.
