Sunshine pasta


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


  • 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)


  1. Peel, deseed and dice your squash, before placing it in a microwave-safe dish. Microwave for 15 minutes.
  2. 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.
  3. Cook pasta, drain and place back into a large cooking pot. Set aside.
  4. 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.
  5. 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.
  6. 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!

Savvy tip!

Store your sunshine pasta in the fridge for up to 5 days.

Check out the full Bio&Me Range


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