Today’s VeganMoFo prompt stumped me for a minute – it asks us to make a meal full of flavour, but low in salt – and as someone who has never had to cut down on salt I had to think a bit. It’s important though, I think, to learn how to cook for different requirements, so I gave it a go!
I made pasta with a herby balsamic tomato and white bean sauce. The balsamic vinegar and herbs bring strong flavours which mean the salt isn’t so necessary, and roasting the tomatoes really emphasises their savoury flavour.
I posted roasted chickpeas yesterday, but white beans (or canellini) are another bean that is really good roasted. I often put them in with vegetables to roast as they taste so good!
Balsamic Tomato Pasta
Ingredients
– enough pasta for two, cooked
– 400g cherry tomatoes, halved
– 2 cloves garlic, chopped
– handful of fresh rosemary and thyme, roughly chopped
– 1 can white kidney beans, drained and rinsed
– 3-4 tbsp balsamic vinegar
– 1 tbsp oil
Directions
Preheat the oven to 180C/355F
1. Place the tomatoes, cut side down, on a lined baking tray.
2. Spread the beans, garlic, and herbs over the tomatoes.
4. Drizzle over the oil and balsamic vinegar, making sure to cover evenly.
5. Place in the preheated oven for 30 minutes.
6. Stir through the cooked pasta and enjoy! Great hot, or cold as a pasta salad.
Walks, Talks & Eats 