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This Pasta Fagioli Recipe is Vegan & Delicious

vegan Pasta Fagioli Recipe

Pasta Fagioli is a classic vegan dish which is a pasta soup made from beans and pasta. It is a traditional meal from Italy that has been around since the 1500’s where is was considered a lower class dish due to its basic ingredients. What’s great about this recipe is how affordable and relatively cheap beans and pasta are. Plus, if you are looking for something filling and comforting this pasta dish will definitely satisfy your needs! The Pangrattato on top gives this Pasta Fagioli Recipe that nice crunchy texture needed to finish things off. If you try this let me know in the comments what you think or alternatively tag me in your Pasta Fagioli recipe pic over on Instagram.

Pasta Fagioli Recipe

  • Servings: 4
  • Difficulty: easy
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Ingredients

    For the Pasta Fagioli:
  • 460g fresh borlotti beans (weight includes shell)
  • generous amount of olive oil, for frying
  • 1 yellow onion, chopped
  • 2 cloves garlic, chopped
  • 1 large sprig of rosemary, plus 10g de-stemmed rosemary
  • 400g penne pasta (I use gluten free, and find Italian brands are the best)
  • zest & juice of 1 lemon
  • salt & pepper to taste
  • For the Topping: Pangrattato
  • handful of fresh parsley

Directions

  1. De-pod the borlotti beans and cook in boiling water for 20-30 minutes until nice and soft. Meanwhile, fry the onion & garlic in a generous amount of olive oil (to cover the onions), for 5-10 mins until soft and translucent, and add salt & pepper.
  2. Then add the large sprig of rosemary plus the destemmed rosemary and allow the flavours to infuse in the oil. This can cook slowly over a low heat, while waiting for the rest of the dish to be ready, stirring well.
  3. Once the beans are ready, drain and mash half of them with the back of a fork, leave the other half whole, then add the mashed and whole beans to the onion & garlic mix, stir well and turn off the heat. Remove the large sprig of rosemary.
  4. Boil a large pot of water, add a big pinch of salt and cook the pasta as per packet instructions. Once the pasta is ready, drain and hold back 1 cup of pasta water.
  5. Turn up the heat of the pan with the bean & onion mix, then add the pasta, the cup of pasta water and lemon zest & juice, and toss well.
  6. Serve up and top off with lots of fresh parsley, and instead of using traditional parmesan cheese, you can sprinkle with pangratatto, you can find the recipe for this here.

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