Vegan Pasta with Beans and Vegetable Sauce
Ingredients
- 5 oz pasta of choice
- 1 tbsp olive oil
- 1/2 large onion, diced
- 1 cup mushrooms, chopped
- 5 oz fresh tomatoes, chopped
- 1/2 can tomatoes
- 1/2 cup coconut milk or any other plant based milk of your choice
- 1 tbsp tamari
- 1/2 tsp smoked paprika
- 1/2 tsp onion salt
- 1/4 tsp cumin
- 1 can kidney beans, drained and rinsed
- 2 cups kale, de-stemmed and chopped
Preparation
Cook the pasta according to packaging instructions
Meanwhile, heat the olive oil in a frying pan
Add the onion and mushrooms to a non-stick frying pan and cook for around 5 minutes, until the mushrooms soften
Add the cherry tomatoes, canned tomatoes, coconut milk, tamari, smoked paprika, onion salt and cumin
Cook, stirring frequently, on a low-medium heat for around 3-4 minutes
Drain the pasta and stir it in together with the kidney beans
Add the kale and cook until the kale wilts (around 2 minutes)
