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

Cook time: 40 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Onion
Couple
1
Family
2
Garlic
Couple
8 cloves
Family
12 cloves
Tomatoes
Couple
2 tins
Family
4 tins
Arrabbiata spice mix
Couple
1 packet
Family
1 packet
Italian parsley and basil
Couple
1 packet
Family
1 packet
Spaghetti
Couple
350g
Family
500g
Tinned beans
Couple
1 tin
Family
2 tins
Lemon
Couple
1
Family
2
Parmesan
Couple
1 packet
Family
1 packet

The Italian parsley was still looking a bit beat up from the hail a few weeks, so went with curly parsley.

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 3 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, then blend well, and return to the pot.

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.

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 beans and cook for another 2 minutes, or until hot.

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.

Remove the basil leaves from the stalk.

7

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

Serve lemony beans on top of the pasta, topped with Parmesan.



Upcoming Christchurch Five Night Plan Recipes

Check out the latest culinary creations from the team at Green Dinner Table.

Delivered to your door on Sunday, December 22nd.

 

Monday

This week's recipe

Black Doris rocket pesto with courgette, cherry tomato fettuccine and Parmesan

Tuesday

This week's recipe

Lime leaf cauliflower dahl with spinach, brown rice and toasted cashews

Wednesday

This week's recipe

Antipasto platter with tomato bruschetta, beetroot hummus, chili herb olives, giardiniera vegetables, maple sumac roasted nuts and fresh peas

Thursday

This week's recipe

Teriyaki tofu skewers with jasmine rice, mango peanut and chili salad

Friday

This week's recipe

Rainbow bowl with peanut ginger dressing

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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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