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    Home » Easy Vegan Recipes » Mains

    Winter Warmer Beans 'n Pasta

    12 January, 2010 by Kip 2 Comments

    Winter Warmer Beans 'n Pasta

    Some days I wake up, look out the window, and know before I even set foot out of the bedroom it's going to be one of those kind of days. Those kind. You know exactly what I mean.

    What inevitably follows is a morning of attempted work, one which can be more appropriately summarised as moping. By the time lunch rolls around I give up; all the desire in the world won't make this British winter metamorphose into a Thai autumn. The best I can do at this point is scoff something warming, something comforting. From then on in my day I can look forward to an afternoon which will, at the very least, progress from the aforementioned mope-fest into slightly more upbeat brooding.

    Sike. I'm a happy bunny after I eat awesomeness.

    Recipe Notes

    What can I say about this? It's ridiculous easy and tantalisingly good (well I think so anyway). If you're making this in the summer and are using succulent in-season tomatoes, you could perhaps get away with losing the sugar (especially if using a Roma-esque variety).

    This is perfect with or without pasta. Without pasta it's a nice snack; with it's a filling meal.

    Winter Warmer Beans 'n Pasta

    Serves two
    • Ingredients
      • Approx 180g (2 cups) pasta
      • 1 tablespoon olive oil
      • 2 cloves garlic, minced
      • 2 tablespoon fresh finely chopped sage
      • 1 tablespoon red wine
      • ¼ teaspoon sugar
      • ¼ teaspoon salt
      • 400g tinned tomatoes (a small can)
      • 400g tin of butter beans
    • Directions/Method
      1. Parboil the pasta until it's around 5 minutes from being cooked to your liking.
      2. While the pasta is boiling, heat olive oil over medium heat in a pan and fry the garlic for 30 seconds. Add the sage and cook a further 30 seconds. Throw (okay, not literally) in the red wine, tomatoes, salt, and sugar and mix until incorporated before adding the drained butter beans.
      3. When the pasta is par-cooked, drain it and add it to the sauce to cook for a further 5 minutes (keep the lid on if possible). It's always a good idea to finish cooking any pasta in its sauce!

    More Mains

    • Instant pot tomato hot pot soup base for winter warming
    • Vegan cheesy cauliflower with Chinkiang vinegar
    • Thai style vegan chicken rice (khao man gai)
    • Vegan mee gati – Thai coconut milk noodles

    Reader Interactions

    I reserve the right to improve any malicious and trollish comments left below. Please do not comment about nonvegan products or activities.

    Comments

    1. Vicky

      September 06, 2011 at 11:38 am

      Just had this for lunch and it was great! Really delicious, quick, healthy and filling. What more could I ask for! Thanks!!

      Reply
      • Kip

        September 10, 2011 at 8:14 pm

        Glad you liked it! Thanks for reporting back.

        Reply
    2. I reserve the right to improve malicious and trollish comments.

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    Name's Kip. Some things about me: vegan, Thai food enthusiast, comfortably chaotic and disorganised, information lover, Londoner, cookbook collector, clumsy AF, rarely takes a serious photo, has never been on a diet. This is not a wellness blog.

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