FREE
This recipe will take you 40 minutes
Serves 4
- 100g dried orecchiette or conchiglie pasta
- 1 cal cooking spray*
- 1 leek, chopped
- 1 red onion, finely chopped
- 1 carrot, diced
- 1 celery stick, diced
- 2 red peppers, deseeded and diced
- 6 garlic cloves, chopped
- ½ small pack fresh rosemary, leaves picked and finely chopped
- 2 bay leaves
- 2 tsp dried oregano
- 2 vegetable stock cubes, suitable for vegans
- 3 tbsp tomato purée
- 500g passata
- 400g can cannellini beans, drained and rinsed
- Chopped fresh basil, to serve
- *Search ‘cook’s tips’ in our member features section for need-to-know info on this ingredient.
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