35 minutes cooking time

Ingredients

Note: To start off, make sure you’ve got all your ingredients on standby.

Step 1: To start pour 500g of pasta into boiling water, add a pinch of salt and mixed herbs to the water, close the lid and set your timer for 20 minutes.

Step 2: Chop up all your veg (tomatoes, red peppers, onions, mushrooms)

Step 3: Fry your onion, garlic and red pepper till softened, then throw in your tomatoes to join the pan.

Step 4: Now add in your basil, mushroom and kidney beans, (The Power Packers of this meal) and stir continually.

Step 5: After stirring and seasoning lightly for 5-10 minutes, Pour the contents of the pan into your blender, and now throw in your canned tomatoes, chilli pepper, mixed herbs, garlic granules, salt then blend till your preferred consistency.

Step 6: Once all blended simply mixed together with your pasta and garnish with whatever seasonings and greens you desire!

All done! If you enjoyed this recipe please do let me know in the comments below! Follow me @AllDayPlantBased across instagram, twitter & facebook

Spicy Bean Pasta

Recipe by ZedekCourse: MainCuisine: ItalianDifficulty: Medium

Servings

5

servings

Cooking time

35

minutes

Spicy bean pasta. Another great all-rounder perfect for bulk lunches, high protein dinners and weeknight family meals too. (Blender or hand blender needed)
I’m definitely thinking about creating a couple of variations of this pasta that doesn’t require a blender and I’m thinking about adding some lentils, sweet corn and mint. I’ll be playing around in the kitchen trying to find you guys the next BANGER.

Ingredients

• 500g pasta (I use lentil pasta)

• 5 large tomatoes

• 10 cherry tomatoes

• 1 tin of canned tomatoes

• 1 can of kidney beans

• 1 Red pepper

• 1 onion

• a handful of basil or spinach

• ½ or 1 whole chilli pepper of your choice ( I used scotch bonnet)

• Optional

• Mushroom (Thickens the tomato sauce)

Directions

• To start pour 500g of pasta into boiling water, add a pinch of salt and mixed herbs to the water, close the lid and set your timer for 20 minutes.
• Chop up all your veg (tomatoes, red peppers, onions, mushrooms)
• Fry your onion, garlic and red pepper till softened, then throw in your tomatoes to join the pan.
• Now add in your basil, mushroom and kidney beans, (The Power Packers of this meal) and stir continually.
• After stirring and seasoning lightly for 5-10 minutes, Pour the contents of the pan into your blender, and now throw in your canned tomatoes, chilli pepper, mixed herbs, garlic granules, and salt then blend to your preferred consistency.
• Once all blended simply mixed together with your pasta and garnish with whatever seasonings and greens you desire! ( I used mixed herbs and some more spinach)

Notes

• I prefer to blend minimally so that the kidney beans and other ingredients are not completely lost in the blend. This way the sauce is still chunky and filling.