Vegetable and Black Bean Pasta
Serves: 2
Prep time: 15 minutes
Cook time: 15-20 minutes
3 serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- ¾ cup uncooked pasta (penne or spirals)
- 2 tablespoons olive oil
- ½ small onion, thinly sliced
- 1 garlic clove, minced
- 2 tablespoons tomato paste
- ½ small zucchini, sliced
- 1 small carrot, sliced
- ½ green capsicum, thinly sliced
- 4 mushrooms, sliced
- Salt and pepper to taste
- ½ teaspoon Italian herbs
- 250g canned black beans (equivalent to 2 small cans)
- 1 small tomato, chopped
- 2 tablespoons parmesan, grated
- 2 teaspoons fresh parsley, finely chopped (optional)
Method:
- COOK pasta according to packet instructions and drain.
- MEANWHILE, heat frying pan over medium high heat and add half of the oil.
- FRY onion for 5 minutes or until softened then add garlic. Cook for a further minute or until fragrant.
- ADD tomato paste, zucchini, carrot, capsicum, mushrooms and seasonings and stir well. Cook until tender (5-10 minutes).
- STIR in the beans, tomato, remaining olive oil and cooked pasta and toss gently.
- SPRINKLE with parmesan and fresh parsley before serving.
What's Great About It:
This easy to prepare pasta is nutritious and great for those nights when you want to quickly throw something together. The recipe can be easily modified to include your favourite vegetables and work well with baby spinach, peas or cherry tomatoes. If you prefer your pasta saucy, you can add in half a cup of passata when you add in the beans.
