100g dried Fussilli
1 tbsp olive oil
Half small red onion, chopped
1 small carrot, peeled and grated
2 garlic cloves, crushed
200g cans chopped tomatoes in rich juice
125ml vegetable stock, hot
100g can red beans, drained and rinsed
1 tbsp freshly grated Cheddar
20g rocket, roughly torn into pieces
1 tbsp dry breadcrumbs
salt and freshly ground black pepper
What to do:
Cook the pasta in a large pan of lightly salted boiling water according to the packet’s instructions, usually about 8 minutes.
Meanwhile, heat the oil in a large saucepan, add the onion, carrot and garlic and sauté for 5 minutes, over a medium heat, until tender.
Add the tomatoes with their juice, the stock and beans and half the Cheddar. Season with salt and pepper, then simmer for 5 minutes.
Drain the pasta and add it to the tomato mixture. Chuck in the rocket and stir well.
Mix the breadcrumbs with the remaining Cheddar and scatter over the top once served.