Midweek Vegan Bean & Vegetable Pasta

A quick and easy midweek staple, I can’t really give accurate measurements, or even precise ingredients, as it depends who’s having it and what we have in, but these are the basic steps:

Veggies (organic where possible, washed and unpeeled): This time we used celery, carrot, chestnut mushrooms, peas, broccoli, courgette, all chopped up small (I used to start off with onion and garlic, but have omitted them from my diet this past few months to see if it helps with digestive issues, it does), we also use green beans when in season and leeks.

Add black pepper

Sweat them in some coconut oil for a few minutes

Add a little vegetable stock, some herbs, tamari, tomato purée if not avoiding nightshades (I push the boat out occasionally with a little tomato now and then but I can’t tolerate tinned tomatoes made into a sauce).

Cook on a low heat, with a lid on

Add half a can of organic mixed beans at the end to warm through (we alternate between beans and lentils)

Check seasoning

If you want to thicken it a little, use a stick blender or mix in some nutritional yeast

Cook pasta of your choice, we used Doves Farm Gluten-free Fusilli.

Arrange pasta in a pasta bowl, pour over sauce, mix in some nutritional yeast for B vitamins, protein and a cheesy flavour, top with fresh basil leaves and baby tomatoes.

Makes enough for 2, with a green salad.

(See also Lemon Tahini Pasta with Pine Kernels)

Chris McGowan