Winter vegetable pasta

Prep: 10 mins
Cook: 20 mins
Winter vegetable pasta
A beautiful vegetable-studded vegan dish, sure to please everyone.

2 tbsp olive oil

1 small onion, chopped

4 garlic cloves, minced

1 tbsp fresh sage, finely chopped

945ml vegetable stock

235ml dry white wine

300g whole-wheat pasta shells or shapes of choice

1 small cauliflower, chopped into thumb sized pieces

1 small butternut squash, peeled and cubed

1 tsp salt

Freshly ground pepper to taste

400g tinned butter beans, drained

100g mixed mushrooms, halved

Heat the oil in a large pan over medium heat.

Add the onion, garlic and sage and stirring, until softened, about 5 minutes.

Add the stock and wine then bring to a boil over medium-high heat.

Add the pasta, cauliflower, squash, salt and pepper and cook, stirring occasionally, until the pasta is not quite tender, 10 minutes.

Stir in white beans and the mushrooms and cook,until the pasta is tender and most of the liquid is absorbed.

Serve with crusty bread if you like.

Serves
4

Preparation Time
10 minutes

Cooking Time
20 minutes

Main ingredients
Beans, Pasta & Noodles, Vegetables, Stock/Broth

Recipe Type
Family Dinners, Healthy, One Pot, Vegetarian

Cuisine
Italian

Special Info
Vegetarian

Level of Difficulty
Easy

27 Shares

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