INGREDIENTS
2 servings
pasta
400 gs
kidney beans
1 small
onion
2 cloves
garlic
3 tbsps
tomato puree
1 tsp
oregano
1 tsp
basil
400 gs
canned tomatoes
1/2
juice of lemon
1 tsp
sriracha sauce
1 tsp
coconut sugar/brown sugar/maple syrup
1 serving
salt & pepper
1 tbsp
cornflower