Butter bean curry
The butter beans in this veggie curry create a satisfying texture. We’ve paired them with dark-skinned aubergine, which is packed with antioxidants
Pesto spinach penne
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 400g wholemeal penne
- 5 tbsp vegetarian basil pesto
- 500g baby spinachroughly chopped
- 220g cherry tomatoeshalved
Nutrition: Per serving
- kcal487
- fat11g
- saturates2g
- carbs70g
- sugars3g
- fibre11ghigh
- protein16g
- salt0.6g
Method
step 1
Cook the penne following pack instructions. Meanwhile, heat 4 tbsp of the pesto in a non-stick pan over a medium-low heat. Add the spinach and 2 tbsp water, then cover to wilt.
step 2
Drain the pasta and toss with the spinach, the rest of the pesto and the tomatoes. Serve half. Cool and chill the rest. Will keep chilled for three days. Reheat with a splash of water.
