Mediterranean spaghetti

A vegetarian pasta dish with kidney beans and Mediterranean vegetables

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minutes
Serves 2
4 of 5 a day

Nutrition: Per serving

Kcal507
Fat5.5g
Salt0.05g
Sugar13g

Recipe by: Sarah Drabble | Healthy You Editor

Pulses, such as kidney beans, are a great way to reshape your plate. They’re a good source of fibre, count towards your 5 A DAY and can help you cut down on red meat, too.

Ingredients

1 teaspoon olive oil
½ red onion, finely sliced
½ red pepper, deseeded and diced
100g mushrooms, brushed to remove dirt and sliced
1 courgette, sliced
½ x 400g can kidney beans, drained
½ teaspoon dried mixed herbs
¼ teaspoon garlic granules (optional)
½ x 400g can chopped tomatoes
200g wholewheat spaghetti (or similar pasta)

Method

Warm the oil in a non-stick saucepan over a medium-high heat. Add the onion, pepper, mushrooms and courgette; and cook for about 3 minutes, stirring regularly, until the onion starts to soften.
Add the kidney beans and sprinkle over the herbs and garlic granules. Mix thoroughly. Then add the chopped tomatoes, stir and bring to the boil. Reduce the heat, allowing the pasta sauce to simmer, and cover to cook for about 20 minutes. Stir occasionally and add a small amount of water if needed.
While the pasta sauce cooks, prepare the pasta as instructed on the packet.