
Tuscan white bean pasta
https://www.coop.co.uk/recipes/tuscan-white-bean-pasta
Wholewheat pasta here gives you more fibre than regular pasta
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 64g
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Ingredients
- 50g Co-op diced pancetta
- 1 large onion, finely sliced
- 2 x 225g packs Co-op piccolo cherry tomatoes, halved
- 6 garlic cloves, finely chopped
- 1 tbsp Co-op olive oil
- Large pinch chilli flakes (optional)
- 400g can Co-op cannellini beans, drained and rinsed
- 250ml hot vegetable stock, made with ½ stock cube
- 300g Co-op wholewheat fusilli
- 125g ball Co-op mozzarella, torn
- 25g pack basil, leaves only, torn
Method
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Put the pancetta in a roasting tin and roast for 10 mins, until beginning to crisp
- Add the onion, tomato, garlic and olive oil, then mix everything together
- Season and sprinkle over the chilli flakes, if using, then roast in the oven for a further 10 mins
- Add the cannellini beans and stock, stir well and return to the oven for 10 mins more, until the tomato and onion are soft
- Mash some of the cannellini beans into the juices to thicken the sauce a little
- While the bean mixture is in the oven, cook the pasta according to the pack instructions. Drain well
- Add to the roasting tin and toss with the sauce to coat the pasta thoroughly
- Serve scattered with the mozzarella and torn basil