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Pasta with Tomato and White Bean Sauce


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1 box pasta (any kind you like)
1 can petite diced tomato
1 can small white beans (cannelini), rinsed and drained
1 small onion, or 1/2 large, diced
1 large carrot, finely diced
2 garlic cloves, crushed
olive oil
salt and pepper
Approx. 1 tbsp. balsamic vinegar
a pinch of crushed red pepper flakes (optional)


Boil pasta as directed. Meanwhile, saute the onion and carrots in about 1 or 2 tablespoons of olive oil until soft. Add the garlic and saute for about 1 minute. Add the petite diced tomatoes and balsamic vinegar and simmer for about 10-20 minutes. This way, the balsamic should lose some of it's acidity and the sauce will thicken up. Last, add the white beans and simmer until they are heated through. Add salt and pepper and the red pepper flakes to taste.


Serve over pasta.


Pairs Well With


Notes

This was invented when I hadn't gone grocery shopping in a while and had to raid my cabinets for dinner. It turned out well and even my picky husband liked it. It sounds like a weird combination, but the carrots give it a little sweetness. I was inspired by a pomodoro sauce I had seen a recipe for, but I didn't follow it.

Tried this today because it's raining inches outside and didn't want to go to the grocery store, but had to make up something quick for lunch because my boys are home for Xmas break. It actually came out ok. I didn't have balsamic vinegar on hand, so I had to omit that - which was ok because I'm not too fond of that ingredient. I had to make due of what I had in the pantry which was medium sized pasta shells and regular sized diced tomatoes with pepper & onion (didn't have the plain, petite ones on hand). With that being said, I cut the amount of onions sand had to make due without the carrots. My teenage son liked this dish, and I'm glad that it was vegan so I could eat it too. Thanks for having this recipe on hand for a rainy day. :)

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