Red, orange and brown


The Botanic Gardens was my venue of choice today, as I breathed in the smell of autumn, and made a point of stamping on every leaf I encountered, just to hear the glorious crunch. I wasn’t the only child doing this in the Botanics today, but I was certainly the one who was getting a few disapproving looks.

Although this statement seems fairly obvious, the difference in the light today was noticeable: dark at 5.15pm means that I’ll be walking home from work in the dark tomorrow. It’s official, summer has packed its bags and bid us goodbye for another year.

On a chilly autumn evening, food becomes even more significant than it is in summertime. The need to have something warm and filling suddenly pushes its way above salads and sushi. My borlotti and canellinni bean pasta was inspired by the Tuscan ribollita soup, which uses similair techniques to create a delicious winter-warmer soup. This dish is perfect for the many vegetarians there are out there, while offering an alternative to tomato based sauces.

Borlotti bean pasta

  • This makes four delicious bowls of pasta:
  • 400g of conchiglie pasta
  • 400g tin of borlotti beans
  • 400g tin of cannellini beans
  • 250ml of vegetable stock
  • 2 cloves of garlic
  • olive oil
  • 2tsp of fresh rosemary
  1. Cook your pasta in salted water, according to packet instructions.
  2. Heat the olive oil in a pan and add the garlic. Once this has started to colour slightly, add the rosemary, followed by half of the cannelini and borlotti beans. Add the stock and simmer gently for around five minutes, or until the beans have softened.
  3. Blitz the beans with a hand blender, until you have a smooth sauce. Season accordingly, with plenty of black pepper. Combine with the pasta, remaining beans and lots of grated parmesan cheese.

If this dish sounds a bit too veggie friendly for you, chop up some sausages and stir them in at the end. It’s another delicious alternative.