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One Pot Pasta e Fagioli (Beans) - An Italian classic made vegan

One pot pasta e fagioli - Pasta and beans

An easy, creamy and comforting Italian one pot pasta and beans stew
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 2
Calories 460 kcal

Equipment

  • Pot
  • Blender

Ingredients
  

  • 2 garlic cloves
  • 1 sprig of rosemary
  • 2 sage leaves
  • 2 tbsp olive oil
  • 1 shallot minced
  • 1 carrot finely diced
  • 5 tbsp tomato sauce
  • 240 g cooked beans 1 can, 1/2 of these blended into a paste
  • 500 ml vegetable stock enough for the pasta to be slightly submerged
  • 160 g short pasta I used ditalini rigati

Instructions
 

  • Sauté whole garlic, fresh rosemary shallot and carrot in some olive oil until soft.
  • Then add tomato sauce, mix and add half of the cooked beans. Now add vegetable stock and bring to a boil.
  • Add your pasta and make sure it’s submerged. Add more if it absorbs too much. Cook for 10–12 minutes (check the package). When the pasta is al dente turn the heat on high so some of the water evaporates (it should not be too much like a soup, but it should be creamy)
  • At this point add the blended beans and mix to combine. Remove whole garlic and rosemary. Season to taste with salt and pepper. Serve, top with vegan parmesan and enjoy!

Nutrition

Calories: 460kcalCarbohydrates: 88.8gProtein: 8.6gSodium: 2mgPotassium: 555mgFiber: 12.7gSugar: 5.3gCalcium: 34mg
Keyword Beans, Pasta
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