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Provençal Green Beans with Pasta

A delicious way to serve green beans, piping hot with freshly grated Parmesan cheese.

Image of Provençal Green Beans with Pasta

30ml/2tbsp olive oil
3 cloves of garlic, crushed
1 onion, chopped
3tbsp chopped fresh thyme
450g/1lb haricot beans, topped and tailed
400g/14oz can chopped tomatoes
50g/2oz tomato purée
425ml/¾pt vegetable stock
150ml//¼pt dry red wine
Salt and freshly ground black pepper
450g/1lb dried pasta (any shapes)
25g/1oz butter
Freshly grated Parmesan cheese


Serves: 4


Heat the oil in a large frying pan and sauce the garlic and onion for about 3 minutes, until softened. Add the thyme, beans, tomatoes, tomato purée, vegetable stock and wine, season with salt and freshly ground black pepper and stir well to combine. Cover and cook gently for 25-30 minutes, until the beans are tender. Remove the cover and cook for a further 5-8 minutes, stirring occasionally, until the sauce has thickened slightly.

Meanwhile, bring a large saucepan of water to the boil and add the pasta with a dash of olive oil. Cook for about 10 minutes, stirring occasionally, until tender. Drain and return to the saucepan. Toss in butter and freshly ground black pepper.

Serve the beans with the hot, buttered pasta and freshly grated Parmesan cheese. 

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