- 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
Add the olive oil to the pan and allow to heat.
Finely chop the onion, garlic and add to the pan on a low heat for 5 minutes until the onions are sauteed.
Peel both carrots, take the ends off the cut them length ways before finely chopping them and adding them to the pan.
Next chop 2 sticks of celery and add these also.
Finely chop the chillies and add them in to the pan, then allow to simmer for 5 minutes while you chop the tomatoes.
Now into the pan goes: the beans, stock cube and 2 cups of boiling water, stir this all together and add the pasta!
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!
Season with: salt, pepper and oregano before stirring,
Serve into a deep dish with a dollop of pesto and garnish with fresh basil leafs. Enjoy!