400 g cooked borlotti beans

300 g short noodles (Ditalini type is ideal)

A pinch of assafetida

1 small carrot

1 celery stem

100 g smoked tofu

250 g tomato passata

Herbs to decorate

Black pepper

Salt

Extra virgin olive oil

Vegetable stock

 

 

Finely chop the carrot, celery and tofu. Put a little bit of olive oil in a large skillet and add a pinch of asafetida and the chopped vegetables and tofu. Add a cup of vegetable stock to allow the vegetables to cook better, then add the tomato sauce and the beans. Stir to mix well. In a pot bring water to boil with salt and cook the pasta. Meanwhile take 3 cups of sauce and blend it until creamy. Add the mixture to the sauce, then drain the pasta and add this too, stirring well to mix everything. If needed add a few spoons of vegetable stock. Decorate with rosemary leaves and serve with a sprinkle of olive oil and black pepper.