Ingredients
Scale
- 1 Red Onion
- 1 Carrot
- 1 Celery
- 1 Potato
- 5 Garlic Clove
- 2 Tomato Purée
- 1 Dried Oregano
- 1 Smoked Paprika
- 1 Chilli Flakes
- 1 Cooked Butter Beans
- 1 Chopped Tomatoes
- 1000 Vegetable Stock
- 125 White apple vinegar
- 150 Pasta
- 25 Basil
- 50 Spinach
- Nutritional Yeast (to serve)
- Olive Oil
- Salt
- Black Pepper
Instructions
- Finely dice the red onion, carrot, celery, potato, and mince the garlic.
- In a large saucepan, heat olive oil over medium heat. Add diced vegetables with salt and sauté for 5–10 minutes until softened.
- Stir in minced garlic, tomato purée, oregano, smoked paprika, and chili flakes; cook for another 2–3 minutes.
- Pour in white apple vinegar briefly before adding butter beans, chopped tomatoes, vegetable stock, salt, and pepper. Bring to a boil then reduce heat to simmer for 10–15 minutes.
- Add pasta and cook according to package instructions until nearly al dente; stir in spinach and basil until wilted.
- Serve hot topped with fresh basil, drizzled with olive oil, sprinkled with nutritional yeast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg