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

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

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Pasta e Fagioli

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of