Pasta e fagioli

A chunky vegetable, bean and pasta dish that's great for all the family

2 ratings

55 minutes
Serves 6
4 of 5 a day

Nutrition: Per serving

Kcal299
Fat4g
Salt0.3g
Sugar13g

Recipe by: Sarah Drabble | Nutritionist

Make beans and vegetables the star of this Italian-inspired pasta dish. Pulses such as haricot beans are a great way to reshape your plate as they’re a good source of fibre and count towards your 5 A DAY.

Ingredients

1 tablespoon vegetable oil
2 medium onions, diced
½–1 teaspoon each of garlic powder, dried oregano and smoked paprika
2 medium-sized potatoes, trimmed and cubed
4 large carrots, peeled and sliced
1 litre reduced-salt vegetable stock (made with 1 stock cube)
1 medium cauliflower, florets and slice the stem
2 x 400g can haricot beans, drained
1 x 400g can chopped tomatoes
100g dried wholemeal pasta

Method

Warm the oil in a large saucepan over a medium heat. Add the onions, garlic powder, oregano and paprika, and cook for about 3 minutes, stirring regularly, until the onion has softened. Then add the potatoes, carrots and stock, and stir.
Bring to the boil then reduce the heat, cover and allow to simmer for 20 minutes. Then add the cauliflower, haricot beans and tomatoes, and simmer for a further 20 minutes, or until the vegetables are cooked through. Add extra water if necessary.
Meanwhile, cook the pasta according to packet instructions. Drain when cooked.
Stir the cooked pasta into the casserole and serve.