Pasta "Piquant" in the Russian manner (Multicooker Redmond RMC-02)

Category: Dishes from cereals and flour products

Ingredients
Pasta	3 handfuls
Carrots (small)	1 PC
Onion (small head)	1 PC
Celery	1 petiole
White beans in tomato sauce Spicy	0.5 cans
Rosemary (dried)	taste
Italian Herbs Blend	taste
Garlic	3 cloves
Parmesan cheese	on demand
Vegetable oil	on demand
Water	on demand
Salt	taste
Four Pepper Blend	taste

Cooking method

The pasta is named "Piquant" because it was made with white beans in Piquant tomato sauce from Bonduelle. And the very method of cooking will seem to Italians more than ...
Install the Baking program. Put finely chopped onions and celery, grated carrots on a medium grater into the multicooker bowl. Add vegetable oil, salt and pepper. Fry for 7 minutes under the lid and 3 minutes without the lid.
Put half a jar of beans in a multicooker bowl (along with the sauce, of course), add rosemary, Italian herbs mixture, and a little water. Simmer with the lid open for about 5 minutes, stirring occasionally.
Put the pasta in the bowl, pour boiling water from the kettle (so that the pasta is slightly covered), add a little vegetable oil, mix. Cooking with the lid open. We don't go far from the multicooker, since the whole further process requires our constant presence. As it boils, add a little water, mix. We act like this for 15 minutes. We evaluate the pasta for readiness (I had them ready in 15 minutes and there was not a drop of excess liquid left).
Add garlic chopped in a press, grated Parmesan, mix.
A delicious and hearty breakfast was prepared quickly.
Bon Appetit!
It turned out to be either one LARGE portion or two small ones. It is as you like better ...