Spaghetti bake with butter beans

A flavourful veggie twist on a classic one-pot dish

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30 minutes
Serves 4
2 of 5 a day

Nutrition: Per serving

Kcal577
Fat13g
Salt0.5g
Sugar14g

Recipe by: Zoe Griffiths | Registered nutritionist

This high-protein, high-fibre recipe is ideal for a family meal. Using nutritious, budget-friendly beans and mushrooms, it ensures everyone stays satisfied with its healthy, hearty ingredients.

Ingredients

300g wholewheat spaghetti
1 tablespoon vegetable oil
1 onion, diced
2 cloves garlic, crushed
150g mushrooms, diced
Freshly ground black pepper
500g passata
1 teaspoon dried basil
2 teaspoon dried oregano
400g can butter beans, drained and rinsed
150g reduced-fat soft cheese
50g reduced-fat cheddar cheese

Method

Heat the oven to 210°C/190°C fan.
Cook the spaghetti according to packet instructions.
Heat the oil in a large non-stick pan over a medium-high heat.
Add the onion, crushed garlic, mushrooms and black pepper and cook for 5 minutes, stirring occasionally.
Lower the heat to medium and add the passata, dried basil, dried oregano, butter beans and soft cheese and mix well. Turn the heat back up to medium-high and cook for 3 minutes, stirring frequently, until the soft cheese has been incorporated and the beans are heated through.
Drain the spaghetti when cooked and add to the sauce, mixing thoroughly.
Pour the mixture into an ovenproof dish.
Sprinkle the cheese over the top of the mixture and bake in the oven for 10 minutes.
Serve immediately.

Top tip: tinned beans are types of pulses which are high in protein and fibre and a good source of iron, B vitamins, potassium and zinc. Substitute the butter beans for cannellini beans for a slight variation.