Hearty Vegan Pasta And Bean Stew Recipe

About this recipe

A comforting and wholesome vegan dinner featuring ditalini pasta, navy beans, and a rich tomato base, perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• 25 g Parsley
• 500 g Weikfield Chef'S Basket Durum Wheat Elbow Domestic Pasta
• 10 g Sattvic Essence Hing Powder (Hing)
• 5Ltr Vittorio Pomace Olive Oil
• 200 g Hommade Tomato Puree

Instructions

1. 1. Heat 2 tablespoons of olive oil in a large pot over medium heat.
2. 2. Add 1 teaspoon of hing (asafoetida) to the oil and sauté for 30 seconds to release its aroma.
3. 3. Stir in the remaining olive oil, mixing well.
4. 4. Cook 250 g of elbow pasta in a separate pot according to package instructions until al dente. Drain, reserving half of the pasta water.
5. 5. Add 1 cup of tomato puree to the pot, along with the cooked pasta and reserved pasta water. Stir to combine.
6. 6. Simmer the mixture for 15-20 minutes, stirring occasionally, until the flavors meld together.
7. 7. Garnish with 2 tablespoons of chopped parsley before serving.