Pasta fagioli with arrabbiata sauce, lemony borlotti beans, parsley and Parmesan

Cook time: 30 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Onion
Couple
1
Family
2
Garlic
Couple
6 cloves
Family
9 cloves
Tomatoes
Couple
2 tins
Family
3 tins
Arrabbiata spice mix
Couple
1 packet
Family
1 packet
Italian parsley*
Couple
Half
Family
Half
Pasta
Couple
350g
Family
500g
Broccoli
Couple
1
Family
2
Borlotti beans
Couple
1 tin
Family
2 tins
Lemon
Couple
1
Family
2
Parmesan
Couple
1 packet
Family
1 packet

Arrabbiata is a spicy, garlicky tomato sauce that means ‘angry’ in Italian. Like all good Italian pasta, give this dish a good drizzle of extra virgin olive oil before serving.

*Parsley is a shred ingredient. Use half for each dish.

 

Instructions

1

Dice the onion.

Mince all the garlic. Half is for the arrabbiata sauce and the other half is for the beans.

2

Sweat the onion in a little oil for 2 minutes. Add half the garlic and cook for another minute.

Add the tinned tomatoes and the arrabbiata spice mix. Cook for 10 to 15 minutes, until slightly reduced.

Taste and add more salt or a pinch of sugar, if needed.

3

Bring a large pot of water to boil with a good pinch of salt.

4

Remove the parsley leaves from the stalk and finely chop. Once you think it’s fine enough, keep chopping for another minute.

5

Cook the pasta for 10 to 12 minutes, until al dente.

6

While the pasta is cooking, prepare the beans and broccoli.

Remove the broccoli stalk from the head, peel the stalk and thinly slice. Cut the head into bite-sized florets.

Open and rinse the beans.

In a large pot or fry pan, cook the remaining garlic on medium-high heat in a good splash of oil for 20 seconds, stirring constantly. Add the broccoli and a splash of water cook for a minute, then add the beans and cook until the broccoli is just cooked.

Remove from heat and add the zest and juice of the lemon. Add the chopped parsley and a good pinch of salt. Taste and add more salt, if needed.

7

Strain the pasta and toss with hot arrabbiata sauce, add a good splash of olive oil and a pinch of salt.

Serve lemony broccoli and beans on top of the pasta, sprinkle over with Parmesan.



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Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.

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