Ingredients
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Olive Oil
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1 large Onion
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4 Garlic
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4 Green Chilli
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2 Carrots
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2 Celery
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3 large Tomatoes
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½ x 400 g tin Cannellini Beans
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½ x 400 g tin Borlotti Beans
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2 cups (500 ml) Vegetable Broth
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1½ cups (150 g) Short Pasta
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Big bunch of Spinach
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Handful of Basil
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¾ cup (3 tbsp) nutritional Yeast
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4 tbsp Vegan Pesto
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Pinch of dried Oregano
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Pinch of Salt
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Black Pepper
Directions
Steps
|
1
Done
|
Heat the olive oil in a large pan over a low heat. Add the onion, garlic and chillies and cook for 5 minutes until the onions are softened. Add the carrots, celery and tomatoes and cook over a low heat for 5 minutes. Now into the pan go the beans and stock, stir this all together and add the pasta. Cook for 10 minutes. |
|
2
Done
|
Add the spinach and basil to the pan, then stir in the nutritional yeast and most of the pesto, along with the oregano, salt and pepper, then simmer for a further 5 minutes. |
|
3
Done
|
Serve in a deep dish with a dollop of pesto and garnished with a sprig of basil. Enjoy! |
