Tomato and Bean Pasta

Great for colour and texture.
4 large ripe tomatoes, Peeled
4 tsp olive oil
1 small red onion
2 cloves of garlic, crushed
4 tsp tomato paste
1 tsp brown sugar
1 tsp balsamic vinegar
200g pasta, bow-tie looks good
1 tin of 4 mixed beans, drained and rinsed
4 tsp fresh basil leaves, chopped
4 small basil leaves to decorate
soy yogurt, drizzled to serve
To peel tomatoes: Remove core from the top. Cut 4 slits down the side. Place in a bowl of boiling water for 30 seconds. Remove and place in a bowl of cold water. The skin will peel off easily.
Chop the peeled tomatoes.
Be careful not to mix up the pasta and paste in the instructions!
Place the pasta in a saucepan of boiling salted water. Cook according to instructions on the packet.
Heat the oil in a large frying pan. Add the onion and garlic and cook for 3 minutes until soft.
Add the paste, tomatoes, sugar and vinegar. Simmer for 5 minutes.
Drain the pasta and mix into the sauce with the beans and basil. Heat through and mix well.
Serves 4 
people. Place in individual bowls and drizzle with soy yoghurt and decorate with small basil leaves.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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1 Response to Tomato and Bean Pasta

  1. Xraypics says:

    Wonderful! When do we get to see pictures of your great creations?

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