Ingredients
2
2 servings
- •2 cloves garlic
- •1 sprig rosemary
- •1 tablespoon olive oil
- •1 shallot, minced
- •1 carrot, finely diced
- •5 tablespoons tomato sauce
- •1 can beans, cooked
- •2 cups vegetable stock, enough for the pasta to be slightly submerged
- •1 cup short pasta
Instructions
- Sauté whole garlic, fresh rosemary shallot and carrot in some olive oil until soft.
- Then add tomato sauce, mix and add half of the cooked beans. Now add vegetable stock and bring to a boil.
- Add your pasta and make sure it’s submerged. Add more if it absorbs too much. Cook for 10–12 minutes (check the package). When the pasta is al dente. turn the heat on high so some of the water evaporates (it should not be too much like a soup, but it should be creamy).
- At this point add the blended beans and mix to combine. Remove whole garlic and rosemary. Season to taste with salt and pepper.
- Serve.
Nutritional Facts
Per 2 servings
- Calories: 1223
- Carbohydrate: 124g
- Fat: 69g
- Fiber: 6g
- Protein: 13g
- Sugar: 20g
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