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)
- 1 tablespoons olive oil
- ½ small onion, thinly sliced
- 1 garlic clove, minced
- ½ small zucchini, sliced
- ½ red capsicum, thinly sliced
- 4 mushrooms, sliced
- Salt and pepper to taste
- ½ teaspoon Italian herbs
- 1 tablespoon tomato paste
- ¼ cup passata
- 250g canned black beans (equivalent to 2 small cans)
- 1 small tomato, chopped
- 2 tablespoons parmesan, grated
- 2 teaspoons fresh parsley, finely chopped
Method:
- COOK pasta according to packet instructions. Drain and set aside.
- HEAT frying pan over medium high heat and add oil once hot.
- ADD onion and fry for 5 minutes or until softened. Add garlic and fry for a further 1-2 minutes, until fragrant.
- ADD zucchini, capsicum, mushrooms, salt and pepper and Italian herbs and stir well. Cook for 5 minutes or until vegetables are tender.
- ADD the tomato paste, passata and beans and stir well. Cook for 5 minutes or until sauce has heated through.
- STIR in the cooked pasta and parmesan and remove from heat.
- SPRINKLE with 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 additional passata when you add in the beans.
