Creamy Borlotti Bean Vegan Pasta

Serves 4

Time 20 minutes

Ingredients

1 packet penne pasta 

¼ cup extra virgin olive oil

1 red onion, halved & thinly sliced

2 cloves garlic, peeled & finely sliced

1 green capsicum, quartered & finely sliced

1 cup cherry tomatoes, halved

½ cup white wine (or stock)

1 can borlotti beans, drained & rinsed

1 cup of vegan cream  

¼ cup sliced black olives

4 cups baby spinach
½ bunch basil, leaves picked and roughly torn

Salt and black pepper

Vegan parmesan cheese, to serve

Method

Bring a large pot of salted water to the boil and add the pasta. Cook for 12-15 minutes or until al dente. Drain reserving a ladleful of the cooking water.

Meanwhile heat a large, deep, frying pan and heat half the oil. Add the onion and sauté for a few minutes until soft. Add the capsicum and garlic and sauté for a few minutes more, stirring often. 

Add the tomatoes, white wine and reserved pasta water. Simmer to evaporate the alcohol and scrape the bottom of the pan to combine the flavours. 

Add the beans, cream and olives. Folding gently to combine. 

Add the cooked pasta, spinach and basil and toss. Drizzle with the remaining oil, top with vegan parmesan cheese and serve immediately.