crispy on the outside and rich and gooey on the inside, this pasta is a firm favourite in our house. It’s vegan, packed full of flavour and fuss-free to make.
Prep | 5 mins
Cook | under 20 mins
Plant-based | vegan | dairy-free | 30 minute meal
INGREDIENTS.
250g fusilli pasta
30g vegan parmesan cheese, grated
Sauce:
1tbsp olive oil
1 Leek, washed, peeled and finely sliced
3 large salad tomatoes, thinly sliced
1x 400g tin of chopped tomatoes
1x 400g tin of cannellini beans, drained
1 bay leaf
1tbsp oregano
1tbsp white wine vinegar
100ml pasta water
30g vegan parmesan cheese, grated
METHOD.
Heat the oil in a large frying pan then add the leek and sauté for 5 minutes. Add the remaining sauce ingredients and cook over a med-high heat for a further 10 minutes. Cook the pasta at the same time and when its ready, drain and stir into the sauce. Remove the bay leaf then preheat your grill to high. Top with the vegan parm and grill for a few minutes until bubbling.
@misterrands 