pasta e fagioli

This is a typical dish from Umbria, where I am from and it is one of those dishes that always hits the spot. In this recipe I have added a bit of smoked paprika to give it a different depth and some sage. Also in this recipe I used some broken tagliatelle I made and froze, but you can use normal gluten free pasta.

COOKING & PREPARATION TIME: 40mins

INGREDIENTS for 4:

1 tablespoon extra virgin olive oil

1 onion, chopped

2 cloves garlic, finely chopped

1 teaspoon smoked paprika

50ml white wine

400gr tinned chopped tomatoes

1 teaspoon dried sage

100gr gluten free pasta

1 tin (400gr) cannellini beans

200gr frozen spinach

1 1/2 teaspoons salt

• in a medium pot, place the olive oil and saute the onions and garlic, till the onions become translucent
• add the white wine and reduce to half volume
• add the chopped tomatoes, sage , smoked paprika and salt and simmer on low heat for 25mins
• when the olive oil comes up to the top, add the frozen spinach and pasta and cook for another 7 mins, adding water if need be
• then add the cannellini beans (with the water in the tin) and let the dish rest for a couple of minutes
• serve on pasta bowls

 

NUTRITIONAL VALUE PER PORTION
energy kcal	254.7
fat	6.2
of which saturated	2.8
carbohydrates	32.0
of which sugars	6.2
fibre	10.4
protein	12.8
salt	3.1