Home‎ > ‎Main meals‎ > ‎

Beetroot pasta with spinach and white bean sauce (v, lf)

Delicious and colourful!
Serves 3.
Vegan.

Original post (with pictures) here.


Ingredients:
1 400g tin white beans (I used canneloni; any variety would work) in water - not drained
2 cups spinach leaves, lightly packed
1 tsp dried oregano
1 tsp dried basil
1/4 - 1/2 tsp dried chilli flakes (or more to taste)
Olive oil, a drizzle
1 onion, diced
1 clove purple garlic, crushed
200g beetroot flavoured noodles, or other noodles
Pepper

Method:
1. Place the white beans, spinach leaves and herbs in a food processor or blender and process until well combined.
2. In a large saucepan, saute the onion and garlic in the oil until starting to brown. Reduce heat to low and add the spinach-bean sauce.
3. While the sauce is heating, cook the pasta according to packet directions.
4. To serve, top the cooked pasta with the sauce, add cracked pepper to taste, and mix through.
Comments