Early Autumn Vermicelli Stew

It feels like an absolute age since I last posted a recipe. I’m here to reassure you that my passion for food lives on and contrary to evidence displayed here is thriving more than ever. Whilst I’m making a lot of Mexican food still and there is always a steady stream of Asian inspired dishes, I’m now getting into that Autumn vibe with distinctly more hearty fare.

A sucker for pasta in all its many and varied forms, these slivers of teeny tiny vermicelli are my new obsession. Found in my favourite supermarket section (the ‘World Food’ aisle) the itty bitty shards of angel hair spaghetti are perfect for soups and stews, and work a treat in this light autumn dish.

I do feel I owe you a sweet dish after this though, so next time we’ll be getting our sugar on – vegan stylee, yeow!

ingredients

2 leeks, sliced

2 carrots, roughly chopped

1 courgette, roughly chopped

1 cup green beans, chopped small

2 cups baby leaf spinach

1 can (about 1 1/2 cups) drained and rinsed cannellini beans

1 cup vermicelli

3-4 garlic cloves

1 tbsp mixed italian herbs

1/4 cup chopped flat leaf parsley

1 vegetable stock cube

splash of red wine vinegar

salt and pepper

oil

method

heat a little oil in a deep pot. add the sliced leeks, some salt and allow to soften on a gentle heat for several minutes before adding the carrots. clamp on lid and cook for 5-10mins before adding the sliced garlic.

after allowing the garlic to infuse for a few minutes, add the courgette, sprinkle over the oregano, pour over the red wine vinegar and cook for a few minutes on a reasonably high heat with the lid on.

add the stock cube and cover with water from a kettle. bring to the boil and then reduce to a  simmer for 15 minutes before adding the green beans. cook for a further 10 minutes until the beans are soft.

add the cannellini beans and pasta, season and cook for several minutes more until the pasta absorbs the remaining liquid and the sauce thickens.

finally, stir through the spinach until it wilts. taste for seasoning and serve with the chopped flat leaf parsley and nutritional yeast, aka. nooch (optional but nice!).

 

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