Serves 2
Directions
- 1Finely chop onion, grate garlic, zest and juice the lemon, and slice chives.
- 2Heat oil in a large pan and cook the onion for 5-6 minutes until soft.
- 3Add fennel seeds, chilli flakes, and garlic to the pan and cook for 1 minute until fragrant.
- 4Pour in uncooked pasta, beans with liquid, and stock.
- 5Bring to a boil, then simmer until the pasta is al dente, stirring often.
- 6Stir in nutritional yeast, butter (if using), lemon juice, and a splash of water if needed.
- 7Season with salt and pepper.
- 8Divide into bowls and top with lemon zest, chives, chilli flakes, and a drizzle of olive oil.
Ingredients
- 1 brown onion
- 3 garlic cloves
- 1 lemons
- 2 tbsp olive oil
- 2 tsp fennel seeds
- 1 Large pinch chilli flakes
- 400 g jar cannellini beans
- 750 ml veg stock
- 10 g nutritional yeast
- 15 g plant-based butter
- salt
- pepper
- 10 g chives
- pasta
Equipment
large panplate
Related recipes
creamy crescent roll chicken Alfredo bake
Italian · Soup
Marry Me Chicken Noodle Soup
Italian · Soup
Gorgeous Tort Soup
Italian · Soup
Italian Penicillin
Italian · Soup
One-Tray Caramelized Onion & Garlic Pasta
Italian · Soup
Summer Tomato Florentine Soup
Italian · Soup
One Pan Dump Creamy and Spicy Tomato Pasta
Italian · Soup15m
Gnocchi soup
Italian · Soup
Vori Vori de carne
Italian · Soup
chicken alfredo lasagna
Italian · Soup
Marry Me Melting Cabbage
Italian · Soup
One Pan 20-Minute Chicken Sausage Orzo Pasta
Italian · Soup20m