Tagliatelle with Tomato, Mushroom and Butter Beans

This is a wonderful dish when you want something that little bit different from your pasta meal. Interesting flavours, such as capers and sun dried tomatoes, combined with textures from mushrooms and butter beans will have you coming back for more.

30 Minutes

Serves 2

? kcal per serving

METHOD

1 Put 1 teaspoon of oil and 1 teaspoon of butter into a frying pan, add the mushrooms, thyme, salt and pepper, and cook on a gentle heat until softened and slightly browned. Remove from the heat and set aside.

2 In the same pan, add the yellow pepper and cook until softened and browned. If the pan becomes to dry, add a splash of water and continue to cook. Remove from the heat and put to the side with the mushrooms.

Now it is time to make the main sauce. Whilst you are making the sauce, put the pasta on to cook.

3 Add the tomatoes, sugar, red wine, waters, bay leaf, garlic and tomato puree to the pan, bring to the boil and then reduce the heat and simmer for about 10 minutes allowing the sauce to reduce by about half.

4 Gently add the butter beans and continue to cook gently, for a further 8-10 minutes, until the sauce becomes thickened but not too dry. Add back the mushrooms and pepper, chilli sauce, stir well, remove from the heat and set aside.

Now it is time to finish the dish and serve

5 In a large pan, soften 1 teaspoon of vegan margarine and add the capers and sun dried tomatoes. stir for a minute to release the favours and pour in the tagliatelle.

6 Mix for a minute to combine and then add the basil and tomato and butter bean mixture to the pan.

7 Combine all of the ingredients until they are heated through, being careful not to mush the beans, and place in the serving bowls.

8 Sprinkle with the chia seeds and parmesan and serve.

RECIPE NOTES

RECIPE TIPS