Wholemeal pasta with beans and walnut sauce
(at time of publication)
- 400g wholemeal pasta
- 225g beans (fresh or frozen)
- 1 tablespoon butter or oil
- 1 small onion, chopped
- 125g button mushrooms, sliced
- 125g ham, chopped
- 140g walnuts, chopped
- freshly ground black pepper
- 2 teaspoons Dijon mustard
- 150g lite cream cheese, mixed with 100ml plain yoghurt and fresh herbs of your choice
1 Cook the pasta in boiling salted water according to directions on the packet. Add beans 5 minutes before you’re finished cooking.
2 While this is cooking, melt the butter and gently sauté the onion. Add the mushrooms and cook for 2 minutes while stirring. Add the ham and half the walnuts.
3 Drain the pasta and beans well and stir into the nut mixture. Season well and add the mustard and cheese/yoghurt mixture. Heat gently, turning with a fork until evenly mixed and the pasta is coated in the sauce.
4 Put into a warmed dish and finely chop the remaining walnuts and scatter over the top. Serve warm.
Recipe supplied by Healthy Food Guide reader, Loretta Card (Meremere)
Nutrition Info (per serve)
Total fat 29.1g
–Saturated fat 6.9g
Dietary fibre 17.3g
Loretta says: “This is a quick and easy dish that’s great for a special dinner. I sometimes use peanuts instead of walnuts which makes a totally different flavour – it’s more like a satay sauce.”
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