Pasta e Fagioli

Name: Pasta e Fagioli
Yield: Makes 2–3 portions
Cuisine: Italian
Ingredients: olive oil, for frying; 1 onion, sliced; 240 g (8½ oz) drained tinned borlotti beans; 200 g (7 oz) dried gluten-free penne pasta or good-quality normal pasta; 2 garlic cloves, chopped; 2–3 sprigs of rosemary; 1 vegan stock cube; salt and freshly ground black pepper; 200 g (7 oz) dried gluten-free penne pasta or good-quality normal pasta; 250 ml (8½ fl oz/1 cup) water; fresh bread, mint and Nut-free Plant Parmesan, to serve; fresh bread, mint and Nut-free Plant Parmesan, to serve; salt and freshly ground black pepper; fresh bread, mint and Nut-free Plant Parmesan, to serve

Preparation info

Makes
2–3
portions

Difficulty
Easy

Appears in

7 Day Vegan Challenge: The easy guide to going vegan

By Bettina Campolucci Bordi

Published 2019

About

The title of this simply means ‘Pasta with Beans’ in Italian. It’s a dish we love eating at our Italian Nonno’s house, and this is my plant version of a family favourite.

Ingredients

olive oil, for frying
1 onion, sliced
2 garlic cloves, chopped
2–3 spri

Europe
Italy
Main course
Vegan
Pasta
Mediterranean

Method

Heat a little olive oil in a large saucepan and fry the onion and garlic for about 5 minutes until soft. At this point I love adding 2–3 sprigs of rosemary and giving it a good mix. Put half the borlotti b