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🍝 Creamy Tomato Bean Pasta

448 kcal · 30 min · 4 servings

Ingredients

• 3 sprigs thyme
• 2 garlic cloves
• 2 onions
• 1 celery stalk
• 2 carrots (100 g each)
• 2 tbsp olive oil
• 1 tbsp tomato paste (15 g each)
• 0.5 tsp chili flakes
• 200 g chunky tomatoes (can)
• 600 ml vegetable broth
• 480 g white beans (can; drained weight)
• 2 bay leaves
• 1 tsp dried oregano
• 160 g small whole wheat pasta
• 60 g parmesan (30% fat in dry matter)
• 2 tsp miso paste
• salt
• pepper

Instructions

1. 1. Rinse the thyme sprigs under running water.
2. 2. Shake the herbs vigorously to remove excess water.
3. 3. Peel the garlic cloves and the onions.
4. 4. Wash the celery and remove any fibrous strings.
5. 5. Peel the carrots.
6. 6. Dice the garlic, onions, celery, and carrots into very small cubes.
7. 7. Heat the olive oil in a large pot.
8. 8. Add the chopped vegetables to the pot.
9. 9. Sauté the vegetables over medium heat for about 5 minutes.
10. 10. Stir the tomato paste into the vegetables.
11. 11. Add the chili flakes.
12. 12. Deglaze the mixture with the chopped tomatoes.
13. 13. Pour in the vegetable broth.
14. 14. Add the beans along with their liquid (aquafaba) to the pot.
15. 15. Add the bay leaves to the sauce.
16. 16. Season the sauce with oregano.
17. 17. Add the fresh thyme leaves.
18. 18. Let the sauce simmer over low to medium heat for about 5 minutes.
19. 19. Add the pasta to the simmering sauce.
20. 20. Cook the pasta over medium heat for about 10 minutes.
21. 21. Check if the pasta is al dente (firm to the bite).
22. 22. Remove the pot from the heat once the sauce is creamy.
23. 23. Grate the Parmesan finely.
24. 24. Reserve a small amount of the Parmesan for garnishing.
25. 25. Stir the remaining Parmesan and the miso paste into the hot pasta.
26. 26. Season the pasta with salt and pepper to taste.
27. 27. Portion the pasta onto plates.
28. 28. Sprinkle the finished dishes with the reserved Parmesan.

Nutrition per serving

• kcal: 448
• Protein: 26 g · Fett/Fat: 13 g · Carbs: 57 g