Meaning 'pasta and beans', this dish, like many Italian classics, started life as a peasant dish.
Cals 134 · Prot 4 · Carbs 28 · Fat 2
Vegan
35 min
Meaning 'pasta and beans', this dish, like many Italian classics, started life as a peasant dish.
Cals 134 · Prot 4 · Carbs 28 · Fat 2
Vegan
Ingredients
Pasta
White onion
1 Piece
Carrot
1 Piece
Garlic cloves
4 Pieces
White beans
400 Grams
Olive oil
4 Tbsp
Salt
1 Tsp
Fresh rosemary
10 Grams
Smoked paprika powder
2 Grams
Water
600 ML
Tomato passata
200 Grams
Vegetable stock cube
15*
1 Piece
Brown sugar
10 Grams
Worcestershire sauce
6*11*
15 Grams
Red vinegar
15 ML
Skioufichta pasta
0 Grams
Chilli flakes
2 Grams
Garlic ciabatta
Fresh chives
15 Grams
Garlic cloves
2 Pieces
Olive oil
2 Tbsp
Salt
0.5 Tsp
Allergens
*15 Celery, *6 Fish, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
561 / 134
Fats (g)
1.5
of which saturated (g)
0.2
Carbohydrates (g)
28
of which sugars (g)
20
Fibers (g)
6.2
Proteins (g)
3.6
Salt (g)
1
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep vegetables
Preheat the oven to 200°C/180°C fan. Peel and chop the onion. Peel and finely chop the carrot. Peel and crush the garlic. Drain the cannellini beans.
2 Fry onion
Heat a pan or pot with a very generous drizzle of oil over a low heat. Once hot, add the onion and carrot with a pinch of salt and fry for 7 min until softened. Add the whole rosemary branch, the garlic and the smokedpaprika and fry for 1 min further.
3 Simmer
Add the measured water, tomatopassata, vegetablestockcube, sugar, Worcestershiresauce, redvinegar and 1/3 of the drained beans to the pan. Simmer for 10 min.
4 Blend
Remove the rosemary from the pan and set aside. Using a hand-held stick blender, puree everything until smooth. Alternatively, transfer everything to a food processor and blitz until smooth.
5 Simmer
Return the rosemary to the pan along with the skioufichtapasta and the redchilliflakes. Simmer for 12-15 min further or until the pasta is tender. Stir occasionally.
6 Make garlic bread
Meanwhile, finely chop the chives. Peel and crush the garlic. Combine the oliveoil, salt and garlic with the chives. Slice the bread rolls into slices. Place the slices onto a baking tray and drizzle with the garlicoil. Bake in the oven for 5 min. Add the remaining beans to the pasta with a splash of water if the sauce is looking too thick. Serve.