Winter vegetable pasta
Prep:
10 mins
Cook:
20 mins
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
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