---
title: Fiery Pasta Fagioli
tags:
  - jamie oliver
  - main
  - pasta
  - beans
source:
  name: Veggies
  author: Jamie Oliver
locale: en_US
diet: vegan
servings: 4
time: 50min
---

>> [auto_scale]: true
>> [duplicate]: ref

Heat @olive oil{2%tbsp} in #large skillet{} over medium heat.
Cut @butternut squash{300%g}(peeled and seeded) and @carrot{1} into 1 cm cubes.
Add both to the skillet.
Stab @chilis{4} with a fork a few times, then add to the skillet.
Sauté for ~{10%min}, until slightly browned, stirring occasionally.

Peel and mince @onion{1} and @garlic{2%cloves}, then add to the skillet and cook for another ~{10%min} (until soft and browned).

Smash @penne{300%g} with a rolling pin, then add to the veggies along with @-salt{1%pinch} and @black pepper{}.
Add the @borlotti beans{400%g} (including liquid!), @canned whole tomatoes{400%g} and two additional canfuls of @-water{} to the mix.
Simmer for ~{20%min}, stirring occasionally.

Meanwhile, grind @rosemary{3%twigs} leaves in a mortar with @-salt{1%pinch}, then add @olive oil{3%tbsp} and @red wine vinegar{1%tsp}.

Remove the @$(~2)pasta{} from heat, and add the @&(~1)rosemary mixture{}, @nutritional yeast{1/4%cup} and @lime juice{1/2%tbsp}.

Serve!