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Vegan Vegetable and Bean Pasta Recipe

Vegan Vegetable and Bean Pasta Recipe - 1

This simple pasta dish takes just half an hour and is fully vegan.

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Making use of plenty of veg and cupboard staples, this recipe is not just easy to make but cheap to cook too.

It’s also a great way of avoiding waste by using whatever veg you may have to hand.

The recipe below will make for four good servings.

Ingredients

  • 300g dried pasta
  • 1 clove of crushed garlic or a teaspoon of easy/lazy garlic
  • 1 medium onion, peeled and diced
  • Various vegetables, chopped E.g. Peppers, mushrooms, courgette, aubergine, etc.
  • Tin of mixed beans in water, drained Or any tin of beans (e.g. Red mixed beans, Cannellini beans, green beans, broad beans, etc.)
  • 2 tins of chopped tomatoes
  • Salt, pepper, dried mixed herbs Or other seasoning to taste, e.g. chilli flakes

How to make Vegan Vegetable and Bean Pasta:

  1. Heat a little oil in a frying pan over a medium heat and fry the garlic and diced onion for a few minutes until the onions begin to colour.
  2. Add in the other veg you are using – peppers, mushrooms, courgette and aubergine all work great. Season with salt and pepper.
  3. Fry the vegetables, stirring regularly for 5-10 minutes until they begin to soften.
  4. Add in the tinned chopped tomatoes. Season to taste with salt, pepper and mixed herbs (around a teaspoon will do), plus anything else you want to add (e.g. chilli flakes, vegan Worcestershire sauce).
  5. Stir everything together and reduce the heat to a simmer.
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  7. Meanwhile, cook the pasta to pack instructions in lightly salted boiling water.
  8. Add in the drained beans to the tomato mix and stir through for 4-5 minutes
  9. Drain the pasta and stir into the sauce.
  10. Serve!
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