| |
 |
 |
INGREDIENTS:
400g short pasta eg. rigatoni, penne
2 lean short bacon rashers, chopped
2 spring onions, finely chopped
1 cup sliced mushrooms
1 tablespoon pinenuts
2 cups thick tomato puree
½ cup white wine
420g can Edgell Red Kidney Beans, drained
1 cup baby spinach leaves
Shaved parmesan cheese for serving
METHOD:
1. Cook pasta in a large saucepan of boiling water until tender.
2. Pan fry bacon, spring onions, mushrooms and pinenuts for 1-2
minutes. Add tomato puree, wine and drained Edgell Red Kidney Beans,
heat through, stirring occasionally.
3. Drain pasta and return to hot saucepan, add sauce and stir
through. Lastly stir in spinach leaves.
4. Serve pasta topped with
shaved Parmesan cheese.
SERVES: 4
PREPARATION TIME: 5 minutes
COOKING TIME: 10 minutes
TIP: For extra flavour add 1 teaspoon finely chopped red chilli in step
2
| Energy |
2481kJ |
|
| Protein |
25.5g |
|
| Fat - total |
5.4g |
|
| - saturated |
0.7g |
|
| Carbohydrate - total |
97g |
|
| - sugars |
10g |
|
| Fibre |
9.7g |
|
| Sodium |
810mg |
|
|
|
|
|
|
