50 grams dried pasta
90 ml vegetable stock
25 grams spinach, shredded
40 grams broccoli, broken into small florets
Half an onion, chopped
Couple of cloves of garlic, chopped
Pinch Cayenne Pepper
Salt and Black Pepper to taste
100 grams red beans, rinsed well
Small tomato, diced
Couple of teaspoons of pesto sauce
Feta cheese (optional)
What to do:
Cook pasta according to packet instructions, drain and set aside.
Pour the vegetable stock into a large saucepan and bring to the boil. Reduce heat and add spinach, broccoli, onion, garlic, cayenne pepper, salt and pepper. Stir in the beans and cook for about 10 minutes, stirring regularly.
Add the tomatoes and cook for a further 15 minutes or until the veggies are all tender.
Stir in a couple of teaspoons of pesto sauce and mix well.
Add the pasta to the saucepan and mix everything together, or serve the veggies on top of the cooked pasta.
If the mood so takes you, add some grated, crumbled or cubed Feta cheese…just for the sheer heck of it!
I used Rigatoni when I made this, but I think it would probably work even better with smaller pasta pieces like Penne, Fusilli or those funky little bow-shaped ones.