Weekday Vegetable Pasta

Prep:10minCook:35min

A quick and easy vegetarian pasta sauce, perfect for midweek family meals. Can easily substitute the vegetables or pulses for what you have lying around in the fridge and/cupboard.

Updated at: Wed, 16 Aug 2023 20:34:44 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories194.8 kcal (10%)

Total Fat4.5 g (6%)

Carbs31.2 g (12%)

Sugars8.7 g (10%)

Protein8.8 g (18%)

Sodium680.9 mg (34%)

Fiber8.5 g (31%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 tspsgarlic paste

200gmushrooms

100gbaby plum tomatoes

Instructions

Step 1

Heat 1 1/2 tablespoons of olive oil over a medium heat

Step 2

Dice the onion, carrots and celery and add to the oil. Cook for 5-8minutes until slightly softened and the onion is turning translucent

Step 3

Add two tsp of garlic paste and stir. Cook for another minute

Step 4

Dice the courgette and chop the mushrooms into quarters. Add to the pan and stir through. Cook for another 5 minutes.

Step 5

Drain and rinse the butter beans and lentils. Add to the pan along with the baby plum tomatoes. Cook for 3-5minutes. Add the tinned cherry tomatoes and the jar is pasta sauce.

Step 6

Stir and cover turning the heat down low. Cook for another 10-15minutes. Check periodically and stir to ensure the lentils don't stick to the bottom of the pan.

Step 7

Serve with pasta.