Pasta alla Veganese
A vegan alternative, to the famous meaty pasta sauce.
Ingredients (serves 4-6)
250g Vita Natura Red/White Beans
250g Vita Natura Pulses Mix/Legumes
1tsp Olive Oil
1 White Onion (finely chopped)
1 Carrot (finely chopped)
1 Celery Stalk (finely chopped)
1/2tsp Dry Parsley
1/4 tsp Dry Chilli Flakes
1tbsp Tomato Paste (kunserva)
1/2 Glass of White Wine (vegan-friendly)
60g Casillo Passata
450ml Vegetable Stock
40ml Natrue PlantBased Milk
Salt & Pepper (to taste)
Pasta such as Tagliatelle, Rigatoni, or Linguine
Method:
Place the beans and pulses in a colander and rinse well under running water.
Place them in a large bowl and cover them in water.
Cover and let them soak for 8 hours or overnight in the fridge.
To start the sauce, fry the onion, carrot, and celery in the vegetable oil on a medium flame in a large skillet or pot, for about 5 minutes until softened.
Add the dry basil and chilli flakes and mix well.
Discard the water from the beans and add them to the skillet.
Add the tomato paste, mix well and then add the wine. This will deglaze any residues at the bottom of the pan so mix well.
After half of the wine evaporates, stir in the passata, mix well, and finish with the stock.
Bring to a boil, then adjust with salt and pepper.
Turn down the flame to a minimum, cover, and let it simmer for about 40 minutes.
After 40 minutes, blend 1/4 of the mixture with a hand blender. Do not blend it all, leave whole bean chunks for texture.
Stir in the milk, and let it simmer for another 6 minutes.
Serve with pasta of your choice, or use this sauce for a vegan lasagne, or baked macaroni.
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