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Sunshine pasta

SERVES 4

30 mins

There’s nothing better than sitting down to a midweek hearty pasta dish. Not only will this contribute over 8 of your weekly plant points, this vibrant pasta dish will be a glowing addition to your midweek menu, as it is rich in carotenoids, a gut-loving, anti-inflammatory plant chemical. Our sunshine pasta will be a hit with your whole family’s microbes.

8.25 Plant Points

Ingredients

400g wholemeal pasta of choice
200g canned cannellini beans (drained and rinsed)
1 medium seasonal squash (about 4 cups, chopped) / pumpkin
2 tbsp extra virgin olive oil
200g live yoghurt (we have used Bio&Me Kefir Yoghurt)
4 x garlic cloves
1 medium white onion
1/4 tsp salt
1/4 tsp black pepper
1 tsp chilli flakes (optional)
1 tbsp mixed seeds to top (optional)
squeeze of lemon (optional)
sprinkle of fresh herbs (we have used basil)
grated parmesan to taste (optional)

Method

Peel, deseed and dice your squash, before placing it in a microwave-safe dish. Microwave for 15 minutes.
While in the microwave, trim your garlic bulb and roughly dice your onion. Add both to a frying pan with 1 tbsp olive oil and a pinch of salt on a low-medium heat, and fry until soft soft and lightly golden.
Cook pasta, drain and place back into a large cooking pot. Set aside.
Once the ingredients are ready, add the squash, onion, garlic and yoghurt in a food processor and blend until completely smooth. Taste and adjust seasoning as necessary.
Pour sauce over cooked pasta in a large pot, add your cannellini beans, and stir well until combined. Heat over a low heat for 2 to 3 mins or until the desired temperature.
Serve immediately in bowls topped with fresh herbs, more black pepper and classic parmesan. And if you want to make this a Super Six recipe, don’t forget to top with mixed seeds!