Ingredients
200g gluten free Penne pasta
1 can of butter beans
1 tub of Jolley's Coriander Roots condensed soup
1 clove organic garlic
1 tbsp sunflower oil
Fresh chopped coriander or parsley
Method
- Cook pasta as per packet instructions
- Drain and rinse butter beans
- Gently heat the sunflower oil in a saucepan
- Finely chop the garlic and add to the pan
- Stir gently before adding the drained butter beans
- Allow to beans to infuse the garlic, whilst stirring constantly
- Add the tub of Jolley's Coriander Roots condensed soup
- Stir gently until heated through
- Drain pasta and gently stir into sauce
Garnish with the herbs and serve immediately.
Enjoy on it's own or with a freshly prepared salad.
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