Borlotti and Porcini Pasta Sauce
Description
A quick and tasty sauce that works really beautifully with pasta. If you like rich, hearty flavours, this one's for you. Porcini and tomato puree blend together to give a sweet, sharp, umami taste. Cavolo nero provides a fantastic array of nutrients and borlotti beans are loaded with fibre to keep your inner-bugs happy. We top this off with some garlic and red onion to boost the phytonutrients for a nutritious and delicious sauce.
Ingredients
- 1 can or carton of ready-cooked borlotti beans
- 2 red onions
- 15g dried porcini mushrooms, rinsed and soaked for 20 minutes in about 100ml boiling water
- 4 cloves of garlic, finely chopped or pressed
- 2 tbsp tomato puree
- 5 large leaves cavolo nero (or more if you want). Strip out the stalks and chop up the leaves at least an hour before cooking
- 1 carton Oatly cream (it would probably work OK with any alternative plant-based neutral cream)
- 1 garlic and herb stock cube
Directions
- Finely chop the red onion and dry fry in a large pan until slightly softened
- Use a pair of kitchen scissors to snip up the porcini, don't throw away the liquid they've soaked in!
- Add all of the remaining ingredients (including the liquid) and stir well
- Allow to simmer gently for 15 minutes and then serve with pasta
