Italian-style winter pasta
Based on the hearty Italian stew pasta e fagioli, this easy vegan take on a classic is exactly what’s called for on a cold night.
- CourseMain meal
- Prepare5 mins
- Cook25 mins
- Total time30 mins
- 1½ tbsp olive oil
- 75g Cooks’ Ingredients Frozen Soffritto Mix
- 1 clove/s garlic, crushed
- 1 sprig/s rosemary, leaves finely chopped
- 1 Essential Tomato Purée (heaped)
- 50g Essential macaroni
- 1 tsp vegan bouillon powder
- 1/2 x 200g pack cavolo nero, stalks removed, leaves roughly torn
- 2 tsp Marigold Engevita Yeast Flakes
Heat 1 tbsp oil in a medium saucepan, add the soffritto with a pinch of salt and fry for 5 minutes over a medium-low heat until softened. Add the garlic and rosemary, then cook for another 2 minutes until fragrant. Stir through the tomato purée and cook for a further 2 minutes.
Meanwhile, boil the kettle. Dissolve the bouillon powder in 400ml just-boiled water. Add the macaroni to the soffritto pan, then pour over the bouillon. Bring to the boil, then reduce the heat and simmer for 10 minutes, stirring regularly.
Add the cavolo nero and stir through to wilt, adding up to 100ml more water, depending on how much the liquid has reduced. Cover with a lid and cook for a further 2 minutes until tender, then stir through the yeast flakes and season. Drizzle with the remaining ½ tbsp oil and scatter with freshly cracked black pepper to serve.
Typical values per serving when made using specific products in recipe