One pot pastas are back, and this time they're loaded with even more carbs. The potatoes and beans become soft and creamy and form an incredible sauce that's simple and light, whilst being deeply comforting.
Heat the olive oil over a medium heat in a medium large saucepan. Once hot, add the onions and potatoes with a pinch of salt and sweat for around 4-5 minutes, stirring occasionally. Once they begin to soften add the garlic and stir together. Cook for another few minutes.
Sprinkle in the rosemary and bay leaves then add in the beans and tomatoes. Stir everything together and cook gently for a few minutes before adding the stock in along with the white wine vinegar. Cover and simmer for around 20-25 minutes, or until the potatoes have softened.
Lightly crush the potatoes and beans to thicken the sauce then add the pasta along with an additional 200ml water. Continue to simmer for another 10-15 minutes or until the pasta is cooked and the sauce has thickened even more.
Add the nutritional yeast, grated vegan cheese, some truffle oil to taste, lemon juice and plenty of cracked black pepper.
Serve with more cheese, a drizzle more truffle oil and top with torn basil leaves. Enjoy!
