Pasta with leek and runner beans
6 Jul 2024
by Wholeness
Prep Time
5 minutes
Cook Time
40 minutes
Total Time
45 minutes
Background
The sauce for this pasta with leek and runner beans is made in the oven, which can be cooked well ahead and chilled or frozen until you’re ready to make the dish. So it’s an ideal vegan meal on busy or lazy days. Serve it with a crispy green salad.
Ingredients
- For the baked tomato sauce:
- 1 red onion
- 6 ripe tomatoes
- 1 red pepper
- 4 cloves of garlic
- 1 tsp Italian mixed herbs
- 2 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- Salt & pepper
- 1 handful of basil leaves
- 2 sundried tomatoes from jar
- For the pasta:
- 1 Tbsp olive oil
- 1 leek
- 1 clove of garlic
- 200g runner beans
- 1 Tbsp tomato purée
- 350g tagliatelle or similar pasta
Instructions
- Preheat the oven to 180°C.
- First make the tomato sauce. Cut the onion into wedges. Halve the tomatoes and cut the red pepper into chunks. Put them in a baking tray and tuck the garlic cloves between the veggies.
- Season with salt and pepper, then drizzle with oil and the vinegar.
- Bake in the oven for 25-30 minutes, until the vegetables are tender and lightly browned.
- Remove the tin and let the vegetables cool, then remove and discard their skin.
- Put the flesh of the veggies in a liquidizer together with cooking juices. Add the sun-dried tomatoes and basil leaves, then pulse until you get a thick sauce. Season with salt & pepper, if needed.
- You can chill or freeze this sauce for later use, or continue with the recipe immediately.
- In a saucepan cook the pasta according to the packet’s instruction, then drain and keep warm in the pan under a lid.
- Thinly slice the leek and garlic.
- Using a bean slicer cut the runner beans into thin strips.
- Heat the oil in a frying pan, then gently sauté the leek for about 5 minutes. Add the garlic and runner beans, then stir for 30 seconds.
- Add a little water, put the lid on and sauté for 3 more minutes.
- Add the tomato sauce and bring to the boil. Cook for 3 minutes or until it’s warmed through and the veggies are tender. Season to taste.
- Add the pasta and gently combine.
- Serve warm with freshly ground pepper and/or vegan Parmesan (optional).
© 2024 Copyright CookTogether
Categories
- Meal Type: - Budget - Everyday - Main - Pasta - Roast - Supper
- Cuisines: - Italian
- Ingredients: - Beans - Other Vegetables
- Health and Diet: - Dairy Free - Egg Free - Gluten Free - High Fibre - Sugar Free - Vegan
- Skill Levels: - Easy
You might also like
Recent Recipes
-
Green pea and avocado spread
This green pea and avocado spread is vegan, healthy, super...
Recipe by Wholeness | -
Blackberry jam oat bars
These vegan blackberry jam oat bars are super easy to...
Recipe by Wholeness | -
Balsamic salad with bacon
I made this balsamic salad with bacon with plant-based “bacon”...
Recipe by Dinna | -
Hoisin chicken stir-fry
This hoisin chicken stir-fry is quick and easy dish, perfect...
Recipe by Dinna |
Site Search – use quotes ” ” for an exact phrase match
Recent Posts
-
How to make kefir
The exact origin of kefir remains shrouded in mystery, but...
Post by Dinna | -
Egg muffins
Breakfast is often considered the most important meal of the...
Post by Dinna | -
Christmas Croissant
I always make Christmas Croissant on Christmas day or Boxing...
Post by Pudding Pie |