BOOK NOW
BOOK NOW

White bean & Veggie Pasta with Pumpkin Passata Sauce

White bean & Veggie Pasta with Pumpkin Passata Sauce
Serves: 2 servings
Mike and I both think this pasta sauce kind of reminds us of (a more refined) tinned spaghetti! That might sound unappealing to some people, but I know me and my friends used to love tinned spaghetti! This was a complete accident, I was looking to make a more creamy, interesting Napolentana sauce and had some delicious pumpkin on hand. If tinned spaghetti is not your thing, I still recommend giving this a go as the beans, veggies and herbs make a wonderful, tasty and textural sensation that I know you will love!!!

Ingredients

For: 2 servings

PASTA SAUCE

  • 400g  organic, 100% pure canned tomatoess 
  • 1/4  butternut pumpkin  sliced, skin off
  • 1  brown onion  sliced
  • 2 cloves garlic 
  • 1-2 tsp Herbamare and/or salt and pepper 
  • 1/2-2/3  cup filtered water 

TOPPINGS

  • 400g can organic butter beans  drained and rinsed thoroughly
  • 2 cups spinach  fresh
  • 1 cup button mushrooms  whole or quarted, depending on size
  • 1/3 cup parsley and basil  chopped

BASE

Instructions

  1. Preheat oven to 200°C. Line a large baking tray with baking paper and arrange pumpkin in a single layer.
  2. After 20 minutes, add in the whole garlic cloves and sliced onion. Bake for a further 20 minutes or until pumpkin is tender.
  3. Meanwhile, boil pasta as per instruction on package.
  4. Prepare your vegetables as desired (chopped or keep whole), drain and rinse beanse.
  5. Heat up a large pan on the stove, with 1/2 tsp coconut/olive oil. Throw in the mushrooms first, allowing to saute for 5 minutes. Stir occasionally.
  6. Next throw in the spinach and cook until wilted. Remove from heat.
  7. Once vegetables are roasted, place them in the blender with the canned tomato, water and seasoning. Blend until smooth or slightly chunky, your preference. Add more water if desired.
  8. In a small sauce pan, gently heat up the pasta sauce over low-medium heat for approx 5 mins, or until warm.
  9. To prepare, place your pasta on a platter or individual bowls first.
  10. Next, Pour the pasta sauce on top.
  11. Scatter with the butter beans, followed by the mushroom spinach mix.
  12. Finally, decorate with the fresh herbs. Serve hot!

PRINT THIS RECIPE
SIGN UP TO THE HEALTH & BLOOM NEWSLETTER