Deeply Tasty Borlotti Bean Noodles with Cashew Nuts (Vegan)

This is one of my stand by ‘didn’t get to the shops, run out of time and everyone is hungry’ dishes. Surely most people will have most of these ingredients in their food cupboards! (is it just me?)

Everyone loves this, it is very savoury and satisfying and best of all, on those days when you have been running from the moment you woke up – it is quick.

Vegan and ticking those nutritional boxes. Please feel free to top with a big handful of chopped parsley (I don’t always have fresh parsley in the kitchen, but I do have it fresh from the garden in the summer – but this ain’t summer!)

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Try not to skip the prunes, they add a great depth of flavour.

Tuck in ….

Deeply Tasty Borlotti Bean Noodles with Cashew Nuts
serves 4
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400g / 14 oz Can Borlotti Beans (or whichever is your favourite) drained
3 medium sized onions (I like to use red and white if I have them)
5 cloves of garlic
5 prunes
2 tbsps of olive oil
1 tbsp Balsamic vinegar (any vinegar will do, but balsamic have more flavour notes)
120g / 4 oz Cashew nuts (toasted if you can)
125 ml / 1/4pt water or stock or noodle water
500g / 1 lb spaghetti, rice noodles, cellophane noodles (which you like)

Peel the onions and garlic. And slice the onions but not too thinly.

Heat the oil in a large, heavy frying pan and over a medium heat saute the onions until they start to soften and turn translucent.

Whilst that is happening get a pan of salty water on the boil for your chosen noodles. (Follow the instructions on the pack for how to cook them. If they are ready before the main part then just drain them, run cold water through them for the count of 5. Shake as they drain and then pour another tablespoon or two of oil over them and stir through to stop them sticking).
Chop the garlic and prunes and add in to the pan of onions.

Let them cook for a minute.

Now add the beans. Depending on the heat you’ve used and the juiciness of the onions, you will probably add some water now. I usually just add a ladle full of the water from the cooking pasta or noodles – just enough to slacken the onions and allow the prunes to melt in. Add the beans to heat through.

Add the drained noodle to the pan of onions and toss well. If you are adding parsley, then add it now.

Plate it up and toss on a good handful of cashews.

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This is so tasty, you will have it as a regular I am sure

😀

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email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
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Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

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6 thoughts on “Deeply Tasty Borlotti Bean Noodles with Cashew Nuts (Vegan)

  1. Pingback: National Vegetarian Week | scarletrosita

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