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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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A fantastic tomato-based main meal that's filling and good for you. Next time round Omit the can of mixed beans. At stage 2 add 200g (7oz) chopped pork or turkey breast and a pinch of chili flakes, together with the pasta, then complete the recipe. Ingredients:
1 tablespoon oil |
1 small onion, finely chopped |
1 stick celery, finely chopped |
1 carrot, finely chopped |
1 garlic clove, crushed |
1 bay leaf, halved |
14 ounces mixed beans, drained |
14 ounces chopped tomatoes |
2 teaspoons sun-dried tomato paste |
2 ounces basil, shredded, plus a few leaves to garnish |
2 cups vegetable stock, hot |
3 1/2 ounces orecchietti pasta |
1 ounce parmesan cheese, freshly grated, to serve |
Directions:
1. Heat the oil in a pan and add the onion, celery, carrot and garlic. Add a splash of water and cover. Cook over a low to medium heat for 5-10min until the vegetables are soft and translucent.
2. Add the bay leaf, beans, chopped tomatoes, sundried tomato paste, shredded basil and stock. Season, cover and bring to the boil. Simmer rapidly for 15min.
3. Add the pasta to the pan and stir. Put the lid back on and bring to a simmer. Cook, following pasta pack instructions.
4. Remove both halves of the bay leaf and stir half the parmesan into the pan. Spoon into bowls and sprinkle with remaining cheese and basil leaves.
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