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Pasta e Fagioli (Pasta and Beans)

A simple hearty dish that ticks all the boxes for the perfect weeknight meal!
Difficulty Level: Easy
Serves: 4


Olive oil
1 brown onion, diced
1 stick of celery, diced
1 carrot, diced
4 cloves of garlic, diced
1 teaspoon of rosemary, chopped
½ teaspoon of chilli powder (optional)
1 400g can of borlotti beans
150ml of passata
2 cups of vegetable stock
250g rigatoni pasta
Freshly grated parmesan cheese (optional / to serve)
Shredded parsley (optional / to serve)


    1. Coat a large saucepan with olive oil and fry the onion, celery and carrot on medium heat for 5-10mins, or until softened. Add in the garlic, rosemary and chilli (if using) and cook for a further couple of minutes
    2. Add in the beans and passata and stir well. Increase the heat to high and add in the vegetable stock. Brig the mixture to a boil and then reduce to a simmer, cooking for about 15mins
    3. Meanwhile, cook the pasta according to the instructions on the packet
      Using a stick blender or regular blender, blend about half of the veggie mixture until smooth. Add in the pasta and mix until well combined
    4. Serve the pasta hot, topped with freshly grated parmesan cheese and fresh parsley (if using)