Double-Bean Pasta with Tomatoes

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Double-Bean Pasta with Tomatoes

Source: " What's Cooking? " at Recipezaar

 

 

2 cups gluten-free pasta

2 teaspoons olive oil

1/2 large red bell pepper (capsicum), chopped

1 tablespoon (3 tsp) garlic, finely chopped

1 shallot, finely chopped

one 15 ounce (425 g) can diced tomatoes, undrained

1/2 teaspoon crushed red pepper flakes (to taste)

one 16 ounce (450 g) can garbanzo beans, rinsed and drained

1/2 lb fresh green beans, trimmed and cut into thirds

1 tablespoon (3 tsp) dried basil

1 tablespoon (3 tsp) fresh basil, minced

2 tablespoons (8 tsp) parsley flakes

2 tablespoons (8 tsp) nutritional (savoury) yeast

1 to 2 tablespoons (3 to 6 tsp) balsamic vinegar

1 teaspoon sea salt

fresh ground black pepper, to taste

 

 

1. Cook pasta in salted water until done, according to package

instructions. Drain in a colander and set aside. In the same pot,

steam green bean pieces until tender but still crisp. Add to colander

with pasta.

 

2. Heat olive oil in a large saucepan or deep frying pan over medium

heat. Add red pepper flakes, dried parsley and dried basil and

shallot. Sautee until the shallot has become translucent. Add bell

pepper and garlic and cook until vegetables are soft, stirring often.

Add tomatoes and garbanzo beans and bring to a boil over high heat.

Reduce the heat and simmer, uncovered, for about 10 minutes.

 

3. Stir in pasta and green beans, nutritional yeast, and balsamic

vinegar. Garnish with fresh basil and serve.