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Ingredients
- 400g Cherry Tomatoes
- 1 Onion peeled and chopped.
- 1 Dollop per bowl of green pesto.
- 500g Of small pasta shapes or spaghetti broken into pieces.
- Half of a red pepper chopped.
- 2 carrots peeled and chopped.
- 250g Of soya beans or haricot beans
- 1 tsp Of olive oil
- 500ml Of vegetable stock
- 1 to 2 tsp of oregano
- A little black pepper
- A sprinkling of parmigiano cheese
Details
servings 2
Level of difficulty Easy
Preparation time 10mins
Cooking time 20mins
Cost Average budget
Preparation
Step 1
Heat the oil in a pan over a medium heat and gently cook the onion, red pepper and carrots for around five minutes.
Step 2
Add the vegetable stock and bring to the boil before reducing the heat and adding the pasta, cook for around 6-8 minutes.
Step 3
Add the tomatoes and soya or haricot beans along with the oregano, bring back to a gentle boil stirring regularly.
Step 4
Check the pasta and beans are cooked, then spoon into bowls, add a little black pepper, a dollop of pesto, and a sprinkling of parmigiano cheese.
Serve with fresh crusty buttered bread or rolls.
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