White Bean Pasta
This simple White Bean Pasta makes use of store cupboard staples like pasta, a can of beans and tomatoes for a budget friendly meal that is easy to adapt.
Servings: 2 servings
Calories: 395kcal
Ingredients
- 140 g Penne pasta
- 1 teaspoon Olive oil
- 3 Shallots diced
- 2 Garlic clove crushed
- 400 g Chopped tomatoes canned
- 240 g Cannellini beans canned, drained weight
- 1 teaspoon Dried oregano
- 2 tablespoon Balsamic vinegar
- 60 g Spinach
- 30 g Parmesan shavings
Instructions
- Add 140 g Penne pasta to a pan of boiling water and simmer for 12 minutes.
- Heat 1 teaspoon 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 teaspoon Dried oregano.
- Mix in 60 g Spinach and 2 tablespoon Balsamic vinegar and cook for 2 minutes.
- Mix the cooked pasta in and serve topped with 30 g Parmesan.
Notes
- Add some extra flavour to this dish with a sprinkle of chilli flakes before serving.
- To make this even quicker, use some fresh tagliatelle which is ready in a few minutes.
- We used parmesan on top, but you could add cheddar, mozzarella or goats cheese.
- Mix this dish up a little by turning it in to a pasta bake.
- You can swap the spinach for kale, but make sure it is chopped up small so it cooks well.
- Add a splash of olive oil to the pan before serving for an extra boost of flavour.
- You can add any veggies that you have that need using up. Mushrooms, pepper and courgette work well.
- We used cannellini beans, but you can use any can of white beans that you have.
Nutrition
Serving: 1portion | Calories: 395kcal | Carbohydrates: 90g | Protein: 20g | Fat: 2g | Saturated Fat: 1g | Sodium: 581mg | Potassium: 843mg | Fiber: 12g | Sugar: 12g | Vitamin A: 3047IU | Vitamin C: 31mg | Calcium: 214mg | Iron: 7mg
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