Dinner
Cheesy Veg & Bean Pasta
A vegetarian pasta with courgette, tomato and white beans, finished with cheddar. Higher protein than it sounds.
26 min total1 serving659 kcal / serving
high-proteinhigh-fibrebudgetfamily-friendlycomfort-food
659
Calories
32.4g
Protein
105.4g
Carbs
19.8g
Fibre
14.3g
Fat
Ingredients
- 80g dry wholewheat pasta (200g cooked)
- a third of a tin of cannellini beans, drained
- half a courgette, diced
- 2 large tomatoes, chopped
- a good handful of grated cheddar
- half an onion, chopped
- 1 garlic clove
Method
- 1Cook the pasta and drain.
- 2Soften the onion and garlic in a splash of water, add the courgette and tomatoes and simmer for 8 minutes.
- 3Stir in the beans, then toss with the pasta and cheese.
Swaps and tips
- Leave out the cheese and add nutritional yeast for a vegan version.
Around £1.49 per serving at supermarket own-brand prices (estimate).
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