Pasta e fagioli

Name: Pasta e fagioli
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: ½ tbsp fine sea salt; ½ tbsp bicarbonate of soda; 200 g dried pinto beans; 500 g pack Cooks’ Ingredients Frozen Soffritto Mix; 4 cloves garlic, finely chopped; 400 g can Essential Plum Tomatoes; 20 g pack rosemary; 150 g essential macaroni; 200 g pack thick cut cavolo nero; 30 g vegetarian Italian hard cheese, grated, to serve (optional)

A comforting Italian classic pasta dish – which traditionally calls for long, slow cooking – takes far less time in the pressure cooker.

0 out of 5 stars(0) Rate this recipe

Vegetarian

Serves6
CourseMain meal
Prepare15 mins
Cook25 mins
Total time40 mins
PlusPlus overnight soaking

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

½ tbsp fine sea salt
½ tbsp bicarbonate of soda
200g dried pinto beans
500g pack Cooks’ Ingredients Frozen Soffritto Mix
4 cloves garlic, finely chopped
400g can Essential Plum Tomatoes
½ x 20g pack rosemary
150g essential macaroni
200g pack thick cut cavolo nero
30g vegetarian Italian hard cheese, grated, to serve (optional)

In the morning (or the night before, if you’re making for lunch), put the salt and bicarbonate of soda in a large bowl with 500ml water and stir to dissolve. Rinse the beans, then put them in the water to soak for at least 8 hours (or up to 24 hours).
Drain the soaked beans, rinse again, then put in the pressure cooker. Add the soffritto mix, garlic, oil, tomatoes and 4 cans of water; season. Put the rosemary on top and secure the lid. Bring to high pressure (over a medium-high heat if using the hob), then maintain high pressure (over a low heat) for 12 minutes. (Check the manufacturer’s instructions to see how to read the pressure.)
Release the pressure, open the lid and remove the rosemary. Crush the tomatoes with the back of a fork. Stir in the macaroni and cavolo nero, secure the lid again, bring back to high pressure and cook for a final 3 minutes. Release the pressure and open the lid. Season and loosen with a little extra hot water as desired, then serve topped with cheese, if using.

Typical values per serving when made using specific products in recipe