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Ingredients

• 375g small pasta shells (such as conchigliette or orecchiette)
• 1 tbsp olive oil
• 1 small red onion, chopped
• 1 small carrot, peeled and grated
• 3 garlic cloves, crushed
• 2 x 400g cans chopped tomatoes in rich juice
• 250ml vegetable stock, hot
• 300g can cannellini beans, drained and rinsed
• 4 tbsp freshly grated Parmesan
• 50g rocket, roughly torn into pieces
• 4 tbsp chopped fresh basil
• 4 tbsp dry breadcrumbs
• salt and freshly ground black pepper

Description

Rich With The Flavours Of Tuscany, This Robust Pasta Dish Makes A Great Laid-back Supper.

All Recipes UK