Beans are a great source of natural protein and who doesn’t love fresh cut green onions. I can’t think of a better combination. This dish is a simple and fast way to get a meal when you are on the go.
Course Main Course
Cuisine United Kingdom
Keyword Vegan Food
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Servings 4
Calories 258kcal
Ingredients
2tbspof preferred cooking oil
1medium onionfinely diced
4clovesgarlicminced
1cupof tomato purée
1tspsmoked paprika
1Tbspof onion powder
1Tbspof brown sugar
Squeeze of lemon juice
1tbspof soy sauce
White beansdrained (240g when drained)
Instructions
Heat the oil in a saucepan, and add the onion and garlic. Cook over medium heat for 5 minutes until soft and translucent.
Add the tomato purée, paprika, brown sugar and soy sauce, and cook for 3 minutes.
In a separate pot bring seasoned water to a boil and cook the pasta (until almost cooked through drain add a splash of olive oil to keep the noodle from sticking to each other) (save pasta water)
Add the beans and pasta, and simmer for at least 5 minutes, until the mixture is piping hot and the sauce has thickened a little. The bubbles get smaller and should coat the liquid will coat the back of a spoon. If it seems too thick, add some pasta water to thin it out.
Season to taste black pepper, and you may also add a pinch of salt. You probably won’t need salt because of the soy sauce.
Add scallions for toppings. Serve warm with toasted bread.