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

PREPARATION:

1. Add the olive oil, onion and courgettes to a large, heated pan and cook for a minute. Add the mushrooms and stir together. Cook for a further two minutes, then 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 simmer for 6-7 minutes, stirring occasionally. The liquid will thicken to a sauce as the pasta cooks.

4. Split the dish into four equal portions and serve.

PREP/COOK
INFORMATION:

Serves: 4

Source: Canned Food UK

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DISH DETAIL KEY

Quick & Easy: 30 minutes or less

Healthy Recipe: low fat and/or calories

Kid-Friendly: extra nutrition and/or fun!

Low-Carb: low carbohydrates

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Cannellini bean and farfalle pasta

Dish Details:

INGREDIENTS:

PREPARATION:

PREP/COOKINFORMATION:

PREP/COOK
INFORMATION: