Creamy butter bean spaghetti
Serves 4
Easy
Prep:
Cook:
Rustle up this hearty tomato & butter bean pasta dish for dinner. Canned beans offer a thrifty way to introduce more protein and fibre into your diet and add a comforting creaminess
Skip to ingredients
Units:
- 1 tbsp olive oil
- 5 large tomatoestops trimmed
- 1 onionfinely chopped
- 4 garlic clovescrushed
- 2 tbsp tomato purée
- 350g wholemeal spaghetti
- 1 tbsp dried Italian herbs
- 400g can butter beansdrained
- 75g grated mozzarella
- 80g baby spinach
- 50g soft cheese
Nutrition: Per serving
- kcal532
- fat13g
- saturates5g
- carbs74g
- sugars9g
- fibre16g
- protein23g
- salt0.34g
Method
step 1
Heat the oil in a deep, wide frying pan over a medium heat and arrange the tomatoes around the edge, cut-side down. Add the onion, garlic and tomato purée to the middle of the pan and cook, stirring the onions and garlic occasionally, until the tomatoes have softened and their skins have loosened.
step 2
Meanwhile, cook the pasta in a pan of salted boiling water following pack instructions, then drain, reserving a little of the pasta water.
step 3
Carefully lift the skins off the tomatoes and gently mash with a fork or the back of your wooden spoon (discard the skins). Stir in the herbs, butter beans, mozzarella, spinach, soft cheese and a little seasoning until the spinach has wilted. Add in a little of the pasta water to loosen the sauce, if needed. Stir in the cooked pasta and serve.
