Ingredients
Units
Scale
- 1 teaspoon cooking oil (we prefer avocado oil)
- 1/2 leek stalk (white part only)
- 1 garlic clove, finely chopped
- 1 cup cherry tomatoes, quartered
- 12 oz can tomato paste
- 12 oz can red kidney beans, drained
- 1 cup chopped basil leaves
- 1/2 of 12 oz can full-fat coconut milk
- 2/3 cup cassava pasta
- Salt and pepper to taste
- 1 tsp dried Italian herbs
- 1/2 cup grated Parmesan cheese
- 2 cups vegetable broth (optional: if cooking dry pasta in the same pan)
Instructions
- Heat the oil in a skillet over medium heat. Sauté the leek until softened and fragrant, about 5 minutes. Add the chopped garlic and cook for another minute.
- To speed up the process in the meantime, cook cassava pasta in boiling water in a separate pot for 11 minutes.
- Toss in the quartered cherry tomatoes and cook for 5 minutes until they start to soften.
- Stir in the tomato paste and let it heat through. Then, add the coconut milk and stir to combine.
- Mix in the red kidney beans and cooked cassava pasta. Cook everything together for another 5-10 minutes.
- Stir in the chopped basil just before serving, and top with a handful of grated Parmesan.
- Prep Time: 5
- Cook Time: 25