Cannellini Bean and Farfalle Pasta Click image to enlarge
Course: Main
Dish: Vegetarian
Serves: 4
Nutritional information per serving:

Per serving:
Calories: 382
Fat: 9g
Protein: 10g
Carbs: 63g


Did you know?

Canned mushrooms count as one of your 5-A-DAY and beans are low GI

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Cannellini Bean and Farfalle Pasta

This tasty recipe takes only 10 minutes to prepare and cook, perfect for those on the go.
10 minutes to prepare and cook. Serves 4.
See “Ten Minute Tasters” for more recipes

500g Easy cook farfalle pasta
1 tbsp olive oil
410g can cannellini beans, drained
1 tbsp green pesto
1 finely chopped red onion
290g can sliced button mushrooms, drained
2 finely chopped courgettes
chicken or vegetable stock cube
Water to cover

1. Add the olive oil, onion and courgettes to a large, heated pan and allow to cook for a minute. Add the mushrooms and stir together the ingredients. Once stirred, allow to cook for a further two minutes. Add the cannellini beans and pesto and mix together.
2. Crumble a stock cube into the pan, add the pasta and give all the ingredients a good stir.
3. Add enough water to just cover the dry ingredients and allow to simmer for 6-7 minutes, stirring occasionally. The liquid will thicken to a sauce as the pasta cooks.
4. Split into four equal portions and serve.

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