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Zeviostrone recipe

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Ingredients

Adjust Servings:
Olive Oil , for frying
1 large Onion , finely chopped
4 Garlic cloves, finely chopped
4 Green Chilli , finely chopped
2 Carrots , finely chopped
2 Celery sticks, finely chopped
3 large Tomatoes , chopped
½ x 400 g tin Cannellini Beans , rinsed and drained
½ x 400 g tin Borlotti Beans , rinsed and drained
2 cups (500 ml) Vegetable Broth (from a cube)
1½ cups (150 g) Short Pasta tubes
Big bunch of Spinach , roughly chopped
Handful of Basil , roughly chopped
¾ cup (3 tbsp) nutritional Yeast
4 tbsp Vegan Pesto
Pinch of dried Oregano
Pinch of Salt
Black Pepper

Zeviostrone recipe

  • Serves 4
  • Medium

Ingredients

Directions

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Steps

1
Done

Heat the olive oil in a large pan over a low heat. Add the onion, garlic and chillies and cook for 5 minutes until the onions are softened. Add the carrots, celery and tomatoes and cook over a low heat for 5 minutes. Now into the pan go the beans and stock, stir this all together and add the pasta. Cook for 10 minutes.

2
Done

Add the spinach and basil to the pan, then stir in the nutritional yeast and most of the pesto, along with the oregano, salt and pepper, then simmer for a further 5 minutes.

3
Done

Serve in a deep dish with a dollop of pesto and garnished with a sprig of basil. Enjoy!

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Bulgur pilaf with ouzo, herbs, and tomato recipe
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Gourmet gratin recipe
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Bulgur pilaf with ouzo, herbs, and tomato recipe
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Gourmet gratin recipe

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