One Pot Broad Bean Pasta (Pasta e Fave)
Seasonal Italian fare made all in one pot, this broad bean pasta makes perfect early summer dinner. Light and full of vibrant flavours yet still very comforting. Simplicity at its best.
Servings 6 servings
Calories 522kcal
Ingredients
- 500 g pasta of your choice I used Casarecce
- 350-400 g podded broad beans feel free to double pod them although it's not necessary if using young broad beans; see notes below
- just enough freshly boiled water to cover broad beans when added
- 100-150 g baby spinach leaves
- 20 g fresh dill (stalks and leaves kept separately) stalks chopped up separately from the feathery leaves; mint or basil leaves can be used instead
- 3-4 tablespoon Extra Virgin Olive Oil for sautéing and more to serve if desired
- 1 small onion peeled and finely chopped
- 2 garlic cloves peeled and finely chopped
- 200 g smoked tempeh cut into small cubes; see notes
- 3-4 tablespoon nutritional yeast (optional) feel free to use vegetarian parmesan instead
- 1 veggie stock cube I use Kallo; see notes
- 1 ltr freshly boiled water see notes
- salt and pepper to taste
- lemon zest and juice to taste
Instructions
- Prepare broad beans and all other ingredients as per instructions above.
- Place a large pot/pan with a lid on a medium heat and add olive oil. Once warm add chopped onion, garlic, dill stalks and cubed tempeh followed by a generous sprinkle of salt. Give it all a good mix and cook (stirring frequently) for about 5 minutes, just to soften the onions a bit and for the tempeh to catch a little bit of colour.20 g fresh dill (stalks and leaves kept separately), 3-4 tablespoon Extra Virgin Olive Oil, 1 small onion , 2 garlic cloves, 200 g smoked tempeh
- Next, add podded (or double podded) broad beans and just enough freshly boiled water to cover them. Give it all a good stir, cover and cook for 3 minutes (if using double podded broad beans, go straight to the next step).***Quick Tip*** Don't walk away from the pan at this point as frequent stirring is definitely required or tempeh will stick to the bottom of the pan.350-400 g podded broad beans, just enough freshly boiled water to cover broad beans when added
- Add pasta, a stock cube and 1 litre of just boiled water. If using double podded broad beans add them now as well. Give it a good stir, cover and cook for about 10 minutes or until pasta is cooked. Keep checking on the pasta and giving it a stir every now and then. If you see it's getting dry, add a splash of water or stock.500 g pasta of your choice, 1 ltr freshly boiled water, 1 veggie stock cube
- Once pasta is cooked, take it off the heat and add spinach and nutritional yeast (optional) or parmesan (if using) and give it all a good stir again. The spinach will wilt nicely as you're stirring it in.Next, add a zest of one lemon and fresh dill. Mix and adjust seasoning with salt, pepper and some lemon juice to your taste.Serve immediately with an extra drizzle of olive oil or a grating of regular or vegan parmesan.Enjoy!100-150 g baby spinach leaves, 3-4 tablespoon nutritional yeast (optional), lemon zest and juice, salt and pepper
Notes
- Nutritional information is approximate, per serving (based on 6 servings) and should be treated as a rough guideline only. It will differ depending on the exact ingredients used.
- I had roughly 1kg (2.2lb) of broad beans in pods which gave me just under 400g of beans. If you have less it's ok, use what you've got or bulk it up with some frozen peas if you want. Check out 🛒 Ingredients to make One Pot Broad Bean Pasta for more information.
- This pasta can be made without tempeh. I love it for its flavour and extra protein but you can leave it out.
- I use only 1 veggie stock cube for 1 ltr of water and then adjust seasoning with salt, pepper and lemon juice to taste. Feel free to use homemade stock or perhaps make up your own veggie stock using bouillon powder instead.
- Leftovers will keep in the fridge for 3-4 days. Reheat in the microwave or on the hob/stovetop. You might need to add some water/stock to loosen consistency a bit.
- I don't recommend freezing.
Don't feel that you have to double pod your broad beans. If you leave them in their skins they might not look all lovely and bright green but if they're young they will still be nice and tender and you save yourself a task.
If using double podded broad beans, don't add them too early but at the same time as pasta.
Keep and eye on the pasta and add extra liquid (water or stock) if needed. You don't want your end result to be dry but rather "saucy".
The amount of seasoning (salt, pepper) will depend on the saltiness of stock used. Make sure to taste before you add more salt to your pasta.
Don't skip lemon juice at the end. I find most dishes can do with at least a bit of acidity and this pasta is no exception. It provides that extra sharpness and vibrancy and brings all other flavours together. Don't be too heavy handed to start with, add a little at a time to suit your taste, you can always add more.
Utilise frozen broad beans out of season. Personally, I would recommend double podding these (after defrosting them first) as I usually find them quite tough if left in their skins.
Nutrition
Calories: 522kcal | Carbohydrates: 84g | Protein: 26g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 149mg | Potassium: 765mg | Fiber: 6g | Sugar: 2g | Vitamin A: 2612IU | Vitamin C: 12mg | Calcium: 132mg | Iron: 6mg