As the nights draw in and the weather gets colder, you’ll love making this comforting dish…
Prep | 5 mins
Cook | 25 mins
Serves | 4
Mindfulness Factors | healthy | plant-based | vegan | dairy-free | 30 minute meal
INGREDIENTS
250g pasta shells
Smoky Ratatouille:
2tbsp olive oil
1 carrot, peeled and diced
1 yellow pepper, diced
1 courgette, cut into thick fries
4tbsp tomato puree
Handful of cherry tomatoes, roughly chopped
2x large salad tomatoes, roughly chopped
1x 400g tin of chopped tomatoes
1x veg stock cube with 400ml boiling water
1 tbsp smoked paprika
4tbsp reserved pasta water
1x 400g tin of cannellini beans
Sea salt and freshly ground black pepper, to season
Topping:
Basil (freshly chopped or dried), sprinkle of
METHOD
First, make the Smoky Ratatouille. Heat the oil on high in a large skillet or frying pan and fry the carrots, pepper and courgette for 5 mins. Add the tomato purée and cook for a minute then tip in everything but the beans and simmer for a further 10 minutes
Cook the pasta for around 10 mins (see packet instructions)
Add the beans to the ratatouille and cook for another 4 minutes
Drain the pasta (retain 4tbsp of pasta water and add it to the ratatouille), portion into serving bowls and top with the Smoky Ratatouille. Add a sprinkling of basil and serve alongside a mixed lead salad and fresh bread to mop the sauce. Absolutely Delicious. Enjoy x
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