White Bean Pasta

Serves 1 | Prep time: 10 mins | Cooking time: 25 mins

INGREDIENTS

• 1 tsp olive oil (optional)
• 1 garlic clove, minced
• 1/2 small onion, finely chopped
• 1 tomato, chopped (keep juice)
• 1 cup canned cannellini beans, drained and rinsed
• 1 cup green beans, chopped
• Bunch of fresh basil leaves, cut finely
• 1 tsp dried oregano
• Iodised salt to taste (optional) and pepper
• 1/2 cup dry pasta (use gluten free pasta for GF option)
• 1 cup broccoli, steamed

Vegan Parmesan for topping (optional)

• 1/4 cup raw brazil nuts
• 1/4 cup almonds or pepitas
• 1 tsp iodised salt (optional)
• 1/2 cup nutritional yeast flakes

METHOD

1. In a large non-stick pan, heat olive oil on a medium heat. Add garlic and onion and cook until soft. Add chopped tomato with its juice. Raise the heat slightly and cook, stirring until the tomatoes are bubbling.
2. Lower heat to simmer and cook gently, mashing the tomatoes often until they have cooked down into a thick sauce. This should take 15-20 minutes.
3. Stir in the beans and herbs, and season to taste with oregano, salt and pepper.
4. If sauce seems dry add water to the pan and stir.
5. Bring a large pot of water to the boil, then add pasta and cook al dente. Drain the pasta, toss with the sauce and serve with broccoli on the side.
6. Sprinkle with a vegan parmesan or other cheese alternative if desired.

For the Parmesan

1. Grind the nuts (in a coffee grinder or a blender with a milling blade) and then mix in the nutritional yeast flakes and salt.
2. Store in an airtight container in the fridge and sprinkle on savoury dishes.