Castellane Leek and Bean Cassoulet

Name: Castellane Leek and Bean Cassoulet
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 160g Barilla Collezione Castellane Pasta; 60ml Olive Oil; 200g onion, chopped; 400g leek, thickly sliced; 2 garlic cloves, finely diced; 1 litre Vegetable Stock; 1 x 400g tin cannellini beans, drained and rinsed; 4 tbsp Nutritional yeast; 25g flat leaf parsley, roughly chopped

25 minutes

This dish is a vegan take of a classic cassoulet, using just leeks and cannellini beans. Barilla Collezione Castellane Pasta is cooked in the broth of the dish, allowing it to take on all the flavours of the sauce. Finished with a generous spoonful of nutritional yeast and parsley, it’s a hearty tasty filling dish.

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Ingredients

4 servings

160gBarilla Collezione Castellane Pasta

60mlOlive Oil

200gonion, chopped

400gleek, thickly sliced

2garlic cloves, finely diced

1 litreVegetable Stock

1 x 400gtin cannellini beans, drained and rinsed

4 tbspNutritional yeast

25gflat leaf parsley, roughly chopped

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Heat a deep sauté pan until hot, add the olive oil and onion and cook for a couple of minutes.

Step 2

Stir in the leek and garlic, cover with a lid and cook gently for 5 minutes until just soft. Add the stock and bring to a simmer.

Step 3

Add the Castellane Pasta, cover and simmer for 8 minutes until just al dente, stirring occasionally.

Step 4

Stir in the cannellini beans, nutritional yeast and half the parsley and return to a simmer.

Step 5

Season to taste and serve with parsley sprinkled over the top.

Passive cooking

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