I made this dish a while ago for my boyfriend as he needed something soft after having a wisdom tooth removed and was fed up of soup! This is such a comforting nourishing dish packed full of nutrients and is super easy to make.
Also excuse my green pasta in the picture – I used green pea pasta for some extra protein as my boyfriend couldn’t chew the beans so I made it without beans!!
1tbsp olive oil
1 red onion (finely diced)
2 cloves of garlic (minced)
1 red chilli (optional – finely chopped)
2 sticks of celery (finely diced)
250g mushrooms (chopped)
1 red pepper (chopped)
1 courgette (chopped)
1 large carrot or 2 small carrots (chopped)
1 can of beans (whatever ones you fancy – black, pinto, cannellini, etc)
2-3 cans of chopped tomatoes (I used 2 cans of chopped tomatoes and a portion of my favourite pasta sauce)
Salt and pepper
Chopped fresh basil
Time: Approx 1 hour
- Heat the oil in a large frying pan over a medium high heat and add the red onion. Cook for 5-7 minutes until soft.
- Add the garlic and chilli (if using) and cook for a further minute.
- Add the celery and mushrooms and stir around cooking until the mushrooms have released their juices and shrunk down (about 10 minutes)
- Add the rest of the veggies to the pan (pepper, courgette and carrot) give it a stir and cook for about 5 minutes to allow it all to soften.
- Add the drained and rinsed beans and chopped tomatoes. Bring to the boil and reduce to a simmer for 15 minutes until the sauce has thickened and the flavours have blended.
- Cook the pasta in a separate pan for the last 10 minutes or as long as your pasta takes to cook!
- Check the dish and add seasonings as you fancy. I added all of the ones listed in the ingredients but you can whatever spices to your heart desires!
- Serve the tomatoey veggies and beans over the pasta. Feel free to top with nutritional yeast or cheese.