Pasta

Gigi Grassia’s Hearty Pasta e Fagioli

Gigi Grassia's Hearty Pasta e Fagioli as seen and heard on The Recipe podcast.

Prep Time: 15 mins
Cooking Time: 30 mins
3 people

Used in this recipe

Ingredients

2–3 tablespoons olive oil
1 small–medium carrot, diced
½ celery stick, diced
1 small onion, diced
2–3 garlic cloves, very fi nely chopped
½ teaspoon chilli (hot pepper) flakes
1 sprig of rosemary
2 tablespoons tomato purée (paste)
300g (10½oz) tinned drained borlotti (cranberry) beans
800ml (27fl oz/3¼ cups) vegetable stock
1 bay leaf
150g (5½oz) short pasta, such as small ditali rigati, cavatelli or conchiglie
Small handful of spinach
Salt and freshly ground black pepper

TO SERVE

Plant-based Parmesan-style cheese (Gigi's recipe can be found in her cookbook Plant Protein)
Chilli oil (optional)
Croutons (shop-bought or homemade)
Chilli (hot pepper) flakes

Method

Heat the oil in a large saucepan over a medium heat and fry the carrot, celery, onion, garlic and chilli flakes for 5–8 minutes until soft and golden.
Add the sprig of rosemary, cook gently for a further 3–4 minutes to infuse the flavours, then reduce the heat to low, remove the rosemary and add the tomato purée. Stir to combine. Add the borlotti beans, stirring well to allow them to absorb the fl avours, then gradually pour in the stock. Add the bay leaf and season with salt. Bring to the boil, then add the pasta, stir, cover and cook until the pasta is al dente.
Remove the pan from the heat and, if you like, mash a few of the beans with a fork to create an even creamier, soup-like consistency.
Remove the bay leaf, add the nutritional yeast and spinach, season with salt and pepper and stir until the spinach has completely wilted. Add a splash of hot water or vegetable stock if it's too dry.
Serve in bowls with the plant-based Parmesan-style cheese and chilli oil (if using), croutons and chilli flakes.

Top Tips

MAKE IT GLUTEN-FREE:Use gluten-free pasta.
STORAGES: tore for up to 3 days in the refrigerator and up to 3 months in the freezer.
SHORTCUT THE SOFFRITTO PREP Instead of chopping all the veggies by hand, throw everything into a food processor and let it do the hard work for you.
DON'T BE TEMPTED to throw everything into the pot at once. Follow the steps as written and build the flavours layer by layer. Letting each ingredient cook in stages creates a much deeper, richer base (and yes, it really makes a difference!).
MASH A FEW BEANS at the end. It instantly thickens the broth and gives you that creamy, cosy texture without adding anything extra.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.