Mains

Zeviostrone

Zeviostrone

Print Recipe

Ingredients

  • Olive oil
  • 1 large onion
  • 4 cloves of garlic
  • 2 carrots
  • 2 sticks of celery
  • 4 green chilli peppers
  • 3 large tomatoes
  • 1 big bunch of spinach
  • 1/2 canellini beans
  • 1/2 borlotti beans
  • 1/2 lentils
  • 1 vegetable stock cubes
  • 1 1/2 cups pasta tubes
  • 2 cups boiling water
  • 1 handful of fresh basil
  • 3 tablespoons nutritional yeast
  • 4 tablespoons of pesto (without cheese or milk)
  • pinch oregano
  • pinch salt
  • pinch of pepper
  • serve with a dollop of pesto

Instructions

1

Add the olive oil to the pan and allow to heat.

2

Finely chop the onion, garlic and add to the pan on a low heat for 5 minutes until the onions are sauteed.

3

Peel both carrots, take the ends off the cut them length ways before finely chopping them and adding them to the pan.

4

Next chop 2 sticks of celery and add these also.

5

Finely chop the chillies and add them in to the pan, then allow to simmer for 5 minutes while you chop the tomatoes.

6

Now into the pan goes: the beans, stock cube and 2 cups of boiling water, stir this all together and add the pasta!

7

Roughly chop the spinach and basil and add into the pan. Next up, 3 table spoons of nutritional yeast along with 4 table spoons of vegan pesto. And stir!

8

Season with: salt, pepper and oregano before stirring,

9

Serve into a deep dish with a dollop of pesto and garnish with fresh basil leafs. Enjoy!

You Might Also Like