- 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
- Cook the pasta in a large pan of lightly salted boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
Meanwhile, heat the oil in a large saucepan, add the onion, carrot and garlic and sauté for 5 minutes, over a medium heat, until tender.
- Add the tomatoes with their juice, the stock and beans and half the Parmesan. Season with salt and pepper, then simmer, uncovered, for 5 minutes.
- Drain the pasta and tip into a large serving dish. Add the rocket and half the basil to the sauce, then pour over the pasta and toss together.
- Mix the breadcrumbs with the remaining Parmesan and basil and scatter over the top.
- Bake in a medium oven for 15 mins until crumbs are golden and sauce is bubbling.
Note: Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the ‘parmesan style hard cheeses’ which are suitable for vegetarians.