Citrus hummus pasta with butter beans and spinach
Time to make: 15 mins , plus time to make Herby onion and butter bean mix*
(at time of publication)
Nutrition Info.(per serve)
- 250g packet dried pasta (I used San Remo Wide Lasagne)
- 1 quantity Herby onion and butter bean mix*
- 2 tablespoons pitted black olives, halved
- zest and juice of 1 medium orange
- 3 tablespoons hummus
- large handful baby spinach
- small handful fresh basil
- *Herby onion and butter bean mix
- 1 tablespoon olive oil
- 1 red onion, sliced
- 2 tablespoons pumpkin seeds
- 1 tablespoon chopped, fresh thyme
- 400g can butter beans, drained and rinsed
- salt and pepper, to taste
Total fat 11g
Saturated fat 2g
Dietary fibre 5g
1 Cook pasta following packet instructions, until al dente. Drain and tip back into pot.
2 Add Herby onion and butter bean mix*, olives, orange zest and juice, hummus and spinach. Heat gently for 1-2 minutes to wilt spinach.
3 Toss through basil leaves then spoon into 4 bowls and serve.
*Herby onion and butter bean mix
Heat olive oil in a large pan. Add onion, pumpkin seeds and thyme. Cook gently for 15 minutes, stirring, until onion is soft. Add butter beans. Mix well and season with salt and pepper.
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