This easy, flavorful dish combines pasta and beans in a rich tomato-based broth for a satisfying vegan meal.
Ingredients
- Olive oil
- 4 garlic cloves, grated
- 2 tsp smoked paprika
- 1/4 tsp chilli flakes
- 2 cans (400g each) plum tomatoes
- 1 litre vegetable stock
- 3 sprigs fresh rosemary, chopped
- 350g pasta (orecchiette or gluten-free option)
- Fresh basil
- 1/2 lemon (zest and juice)
- 2 cans (400g each) borlotti beans, drained and rinsed
- 100g pitted green olives, halved
- Salt to taste
- Vegan parmesan (optional)
Method
- Create the flavor base:
- Sauté garlic, smoked paprika, and chilli flakes in olive oil
- Build the broth:
- Add tomatoes, stock, rosemary, and salt
- Bring to a boil
- Cook the pasta:
- Add pasta and simmer for 10-14 minutes, stirring regularly
- Finish the dish:
- Stir in chopped basil, lemon juice, beans, and olives
- Season to taste
- Serve:
- Top with olive oil, lemon zest, chilli flakes, and vegan parmesan
This Comforting One-Pot Vegan Pasta e Fagioli is the perfect weeknight dinner that combines simplicity with incredible flavor. The combination of tender pasta, hearty beans, and aromatic herbs in a rich tomato broth creates a satisfying meal that will warm you from the inside out. Don’t hesitate to try this recipe – it’s easy to make, budget-friendly, and so delicious you’ll want to add it to your regular meal rotation!