This simple pasta dish takes just half an hour and is fully vegan.
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.
- 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:
- 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.
- Add in the other veg you are using – peppers, mushrooms, courgette and aubergine all work great. Season with salt and pepper.
- Fry the vegetables, stirring regularly for 5-10 minutes until they begin to soften.
- 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).
- Stir everything together and reduce the heat to a simmer.
- Meanwhile, cook the pasta to pack instructions in lightly salted boiling water.
- Add in the drained beans to the tomato mix and stir through for 4-5 minutes
- Drain the pasta and stir into the sauce.