Pasta e Fagioli

A simple yet classic dish that is perfect for chillier autumn days.

10 minutes prep

35 minutes cook

Serves 4

Mia Jacobs
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Ingredients

    Pasta e fagioli:
  • 2small carrots, finely diced
  • 1medium onion, finely diced
  • 1celery stick, finely diced
  • 2-3garlic cloves, finely c
  • 1 tbspchopped rosemary
  • 1/2 tspfennel seeds
  • 2 x 400g tinsborlotti beans
  • 1 x 400g tincrushed tomatoes
  • 1 large bay leaf
  • 500mlvegetable stock
  • 450mlwater
  • 1/2radiatori pasta
  • 1/2lemon, juice
  • to tastevegan parmesan or nutritional yeast
    • Tofu panchetta:
  • 1/2 tbspsoy sauce
  • 1 tspagave
  • 1/2 tsppaprika
  • a splasholive oil
  • 200gsmoked tofu

This is comfort in a bowl. The beans are soft and plump and with the pasta cooked in the sauce, the whole thing is unctuous and super nourishing.

Method

  • Heat a large saucepan over a medium heat. Add a generous splash of olive oil and follow with the diced carrot, onion and celery. Fry for around 5-6 minutes until softened, stirring occasionally.
  • Add the garlic, chopped rosemary and fennel seeds into the pan and stir into the veg mix. Fry for around a minute then add the beans, chopped tomatoes and stock. Simmer for 20 minutes.
  • Take out a few ladles of the beany mixture and blend until completely smooth then pour back into the pot and stir together.
  • Top up with the rest of the water, bring up the heat and add the pasta. Bubble away until the pasta is cooked.
  • While the pasta cooks, fry the tofu until crispy, stirring to make sure all sides are evenly cooked. Add the seasonings and toss to coat. Set to one side.
  • Finish the pot of pasta with plenty of black pepper, lemon juice and vegan parmesan or nutritional yeast.

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    Mia Jacobs

    Mia Jacobs

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    Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.

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