White Bean Pasta
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 140 g Penne pasta
- 1 tsp Olive oil
- 3 Shallots (diced)
- 2 Garlic clove (crushed)
- 400 g Chopped tomatoes (canned)
- 240 g Cannellini beans (canned, drained weight)
- 1 tsp Dried oregano
- 2 tablespoons Balsamic vinegar
- 60 g Spinach
- 30 g Parmesan (shavings)
Method
- Add 140 g Penne pasta to a pan of boiling water and simmer for 12 minutes.
- Heat 1 tsp Olive oil in a pan and add 3 Shallots. Gently cook for 3-4 minutes until softened.
- Add 400 g Chopped tomatoes and 240 g Cannellini beans and simmer for 3 minutes.
- Add 2 Garlic clove and 1 tsp Dried oregano.
- Mix in 60 g Spinach and 2 tbsp Balsamic vinegar and cook for 2 minutes.
- Mix the cooked pasta in and serve topped with 30 g Parmesan.