Chestnut mushroom and butter bean pesto pasta

A protein dense vegetarian meal that also travels well – ideal for the current season.

Chestnut mushroom and butter bean pesto pasta

Serves One

Ingredients:

1/2 can butter beans, drained and rinsed

75g brown rice fusilli

40g (approx) yellow bell pepper, sliced thinly

120g (approx) chestnut mushrooms, sliced thickly

2tsp pesto Genovese

spray olive oil
1) Bring a large pan of water to the boil. Add the rinsed beans and boil for 5 mins before adding the pasta. Stir, then turn down the heat to a simmer for a further 10 minutes.

2) Meanwhile, sautΓ© the mushrooms and pepper in a little spray olive oil until soft and the mushrooms are golden. Season.

3) Drain the beans and the pasta. Add the mushrooms and peppers to the mix, leaving behind any liquid that has been made during the cooking process. It will make the dish too soggy.

4) Stir through the pesto and serve immediately.

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