Creamy Tomato Mushroom Bean Pasta

Ingredients:

125g Banza Bean Pasta

1 (15-ounce can of chickpea beans, drained)

1/2 onion, finely chopped

150 g mushrooms, chopped

2 tbsp. tomato puree

1 tbsp. tamari

1/2 tsp. maple syrup

1/4 can coconut milk

Large handful of kale

Salt and Pepper to taste

Method:

1.Cook the pasta according to packaging instructions. I usually take mine out 2 minutes before, rinse it with cold water and set aside. That way, the pasta still has a bite to it, aka al dente.

2.Meanwhile, add the onion and mushrooms to a non-sticking frying pan and cook for about 5 minutes, until the mushrooms soften.

3. Add the tomato puree, tamari, maple syrup, coconut milk, chickpeas, and season to taste with salt and pepper.

4. Continue stirring for a further five minutes, until the sauce thickens and at the last minute stir in the cooked pasta and the kale.



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