A protein dense vegetarian meal that also travels well – ideal for the current season.
Chestnut mushroom and butter bean pesto pasta
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, sauté 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.