2 tbsp olive oil
2 medium yellow onions thinly sliced
1 cloves garlic minced
Big pinch chili flakes
Handful cherry tomatoes
Handful chestnut mushrooms
1 can navy beans rinsed well
Handful fresh basil roughly chopped
1/2 cup vegan butter
Seas salt and cracked pepper
1. Cook pasta and reserve 1/2 cup water.
2. Add olive to a large pan over medium heat. Once oil is hot add onions. Cook over medium low heat for approx 30 minutes stirring frequently.
3. Boil water and cook pasta. Reserve 1/2 cup water. Add garlic to softened onions, and seasonwith salt and cracked pepper. Add mushrooms and 2 tbsp butter. Cook until mushrooms start to soften, add cherry tomatoes and beans.
4. Cook until heated through and add spinach, sprouts, pasta and remaining 2 tbsp butter. Season again and toss well. Serve with cheese, more sprouts and chili flakes.