For this recipe you need rustic passata, or a good quality tin of tomatoes that have been roughly blitzed in the food processor. Regular passata is too smooth.
Use whatever beans you fancy: borlotti, canellini, black beans… anything! Healthy fats come in the form of pecan nuts in this oil free recipe.
Free from: soya
Gluten, wheat free: use suitable pasta
Yeast free: don’t use balsamic vinegar
This is a vegan recipe
- 350 g jar of rustic passata (or enough to coat pasta)
- 1/2 tsp garlic granules
- 1 tin beans (drained)
- salt and black pepper (to taste)
- 1 tsp balsamic vinegar (optional)
- 3 tbsp pecan nuts
Pop your pecans in a preheated oven at 150C for about 10-15 minutes. When they smell delicious they are ready.
Cook your pasta.
Load your bowl with salad.
When the pasta is cooked, drain and stir through the beans. Add enough rustic passata to coat everything. Return to the heat and add garlic, salt and pepper. Taste. If it needs a bit of zing add balsamic vinegar. Warm through then pour into your bowl.
Crush the pecans and scatter over the pasta. Serve.