Wholemeal pasta with beans and walnut sauce
- 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.
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.”
Nutrition Info (per serve)
Total fat 29.1g
–Saturated fat 6.9g
Dietary fibre 17.3g
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