Double-Bean Pasta With Tomatoes - cooking recipe

Ingredients

2 cups fusilli (spiral shaped pasta) or 2 cups gluten-free pasta (spiral shaped pasta)
2 teaspoons olive oil
1/2 large red bell pepper, chopped
1 tablespoon garlic, finely chopped
1 shallot, finely chopped
1 (15 ounce) can diced tomatoes, undrained
1/2 teaspoon crushed red pepper flakes (to taste)
1 (16 ounce) can garbanzo beans, rinsed and drained
1/2 lb fresh green beans, trimmed and cut into thirds
1 tablespoon dried basil
1 tablespoon fresh basil, minced
2 tablespoons parsley flakes
2 tablespoons nutritional yeast
1 -2 tablespoon balsamic vinegar
1 teaspoon sea salt
fresh ground black pepper, to taste

Preparation

Cook pasta in salted water until done, according to package instructions. Drain in a colander and set aside.
In the same pot, steam green bean pieces until tender but still crisp. Add to colander with pasta.
Heat olive oil in a large saucepan or deep frying pan over medium heat. Add red pepper flakes, dried parsley and dried basil and shallot. Saute until the shallot has become translucent. Add bell pepper and garlic and cook until vegetables are soft, stirring often. Add tomatoes and garbanzo beans and bring to a boil over high heat. Reduce the heat and simmer, uncovered, for about 10 minutes.
Stir in pasta and green beans, nutritional yeast, and balsamic vinegar.
Garnish with fresh basil and serve.