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Fiery Pasta Fagioli
Ingredients
- Olive oil: 5 tbsp
-
Butternut squash:
300
g
peeled and seeded
- Carrot: 1
- Chilis: 4
- Onion: 1
- Garlic: 2 cloves
- Penne: 300 g
- Black pepper
- Borlotti beans: 400 g
- Canned whole tomatoes: 400 g
- Rosemary: 3 twigs
- Red wine vinegar: 1 tsp
-
$
~2
- Nutritional yeast: 4 tbsp
- Lime juice: ½ tbsp
Cookware
- Large skillet
Method
Heat olive oil in large skillet over medium heat. Cut butternut squash and carrot into 1 cm cubes. Add both to the skillet. Stab chilis with a fork a few times, then add to the skillet. Sauté for , until slightly browned, stirring occasionally.
- olive oil: 2 tbsp
- butternut squash: 300 g
- carrot: 1
- chilis: 4
Peel and mince onion and garlic, then add to the skillet and cook for another (until soft and browned).
- onion: 1
- garlic: 2 cloves
Smash penne with a rolling pin, then add to the veggies along with salt and black pepper. Add the borlotti beans (including liquid!), canned whole tomatoes and two additional canfuls of water to the mix. Simmer for , stirring occasionally.
- penne: 300 g
- salt: 1 pinch
- black pepper
- borlotti beans: 400 g
- canned whole tomatoes: 400 g
- water
Meanwhile, grind rosemary leaves in a mortar with salt, then add olive oil and red wine vinegar.
- rosemary: 3 twigs
- salt: 1 pinch
- olive oil: 3 tbsp
- red wine vinegar: 1 tsp
Remove the $pasta{} from heat, and add the rosemary mixture, nutritional yeast and lime juice.
- $
- rosemary mixture from step 4
- nutritional yeast: ¼ cup
- lime juice: ½ tbsp
Serve!