You don’t have to be a vegetarian to enjoy soya beans! They are sweet and nutty and delicious and so good for you too. They taste fabulous in this simple pasta bake full of sweet and smoky paprika notes. Hope you like it.
You will need:
3 cups half-cooked pasta (fusilli or penne work well)-save the water from cooking for the sauce
1 cup cooked soya beans (soaked overnight then cooked according to packaging instructions, usually for 1 and 1/2 hours)
3 tablespoons grated low-fat or full fat medium cheddar cheese
For the sauce:
1 chopped onion
2 chopped garlic cloves
3 diced tomatoes
1 medium red pepper, chopped
1 tablespoon tomato puree
2 tablespoons olive oil for frying and another for drizzling at the end
3 tablespoons white wine
1 tablespoon butter
2 tablespoons chopped fresh parsley
1 and 1/2 teaspoons smoked paprika plus 1/2 teaspoon sweet paprika
1 teaspoon sea salt
1 teaspoon cayenne pepper
- Preheat the oven to 375 F/ 190 C/ gas mark 5.
- Place the pasta in a medium size oven dish, cover with soya beans.
- To make the sauce, fry the onion and garlic in moderately hot oil for a couple of minutes, then add the tomatoes, red pepper, parsley, tomato puree and wine, cooking for another 2-3 minutes, stirring occasionally. Add seasoning, spices and the butter. Stir.
- Place the mixture in a blender and turn on for 30 seconds until the larger pieces are broken up. Add 1/3 cup of water from cooking the pasta. Taste and adjust the seasoning if necessary.
- Pour the sauce over the pasta and soya beans ensuring it reaches all the pasta. Sprinkle with cheese and drizzle with oil. Bake for 20 minutes.
I’ve entered this recipe into the following: Meat Free Mondays by Tinned Tomatoes at: http://www.tinnedtomatoes.com/2016/02/meat-free-mondays-7-recipes-for-week_29.html