🍅Angry Pasta Fagioli [except I didn’t use pasta]🍅
- Squash, Beans, Warming Chili, Rosemary Oil (cooked vegan)

📚The other day I popped by BookXcess bookstore at the The Gardens Rooftop coz they also offer books at very affordable prices.📚

I decided to get the book “Ultimate Veg: Easy & Delicious Meals For Everyone (American Measurements)” by Jamie Oliver.

This is for Mr Jazz Guitarist since it’s cooked vegan. I’m having mostly raw vegan today.

Making it oil-free, also making adaptations based on what I have but keeping the spirit of the recipe 😃

INGREDIENTS
10 oz butternut squash - I used pumpkin as it’s cheaper and easier to source
1 carrot
olive oil - omit
4 fresh red chilies - I only had 3
1 onion
2 cloves of garlic - I ran out of garlic
10 oz dried whole-wheat penne - I don’t like to buy pasta, so using quinoa
1 × 15-oz can of borlotti beans
1 × 14-oz can of quality plum tomatoes - Used 5-6 tomatoes
2 sprigs of fresh rosemary - I used thyme
extra virgin olive oil - omit
1 teaspoon red wine vinegar - i used balsamic vinegar

METHOD FROM JAMIE’S BOOK
Peel the squash (seed, if needed) and scrub the carrot, then chop into ½-inch chunks and place in a large casserole pan on a medium heat with 2 tablespoons of olive oil. Prick and throw in the whole chilies (this will give you a warming, gentle heat), then cook for 10 minutes, or until lightly golden, stirring regularly.

Peel and finely chop the onion and garlic, then add to the pan and cook for a further 10 minutes, or until softened and caramelized.

Wrap the pasta in a clean kitchen towel and give it a good bash with a rolling pin to crack and break it up, then stir into the pan with a pinch of sea salt and black pepper.

Tip in the beans (juices and all) and scrunch in the tomatoes, along with 3 cans worth of water. Pop the lid on and simmer for 20 minutes, or until thickened and the pasta is cooked, stirring occasionally.

Meanwhile, strip the rosemary leaves into a pestle and mortar, add a pinch of salt and bash to a paste, then muddle in 3 tablespoons of extra virgin olive oil and the vinegar. Swirl into the pan and serve up.

I like to pull out the chilies, chop them into a paste and serve them as an angry (fiery) condiment for stirring back through the soup, to taste.