Preparation time is 5minutes
Cook time is 5minutes
Total time is 10minutes
Serve is for 4 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 2 cup cooked wholemeal spaghetti
- 1 handful mint leaves
- 1 cup salt-reduced vegetable stock
- 4 cup mushrooms
- 1 1/2 cup reduced-fat Greek-style yoghurt
- 1/2tablespoons olive oil
- 2 cans Macro cannellini beans, no added salt
- 3 clove garlic, crushed
- 2 cup frozen peas
Method
Step 1 of 3
Place cannellini beans and stock in a food processor and blitz until smooth.
Step 2 of 3
Heat oil in a medium saucepan over medium heat, add garlic and mushrooms and sauté for 3 minutes.
Step 3 of 3
Reduce heat to low and stir through bean mixture, peas and pasta. Cook for 1-2 minutes or until heated through and season with pepper to taste. Divide pasta among serving bowls and top with yoghurt and mint leaves to serve.
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