Healthy Recipe – Blistered Tomato and Cannellini Spirals

Healthy eating doesn’t have to be complicated! This delicious, vegan and vegetarian friendly recipe from the Heart Foundation is quick and easy to prepare.

PREP: 5 MINS

COOKING: 12 MINS

INGREDIENTS

• 175g (2 cups) Vegeroni pasta spirals
• 2 garlic cloves, crushed
• 200g punnet grape tomatoes
• 420g can no added salt cannellini beans, drained and rinsed
• 1 cup (50g) firmly packed fresh basil leaves

METHOD

1. Cook pasta in a large saucepan of boiling water for about 10 minutes, following packet directions, until tender. Drain, reserving 1/3 cup of the pasta water.
2. Heat a lightly oiled large, non-stick frying pan over a medium to high heat. Add garlic and tomatoes. Cook for about 2 minutes, stirring occasionally until tomatoes are blistered and lightly browned.
3. Add beans. Cook, stirring a further 1 minute.
4. Add pasta and reserved pasta water. Toss gently over heat for 1 minute until combined and hot. Remove from heat.
5. Stir in half the basil. Season with fresh ground black pepper. Divide between 2 serving bowls. Sprinkle with remaining basil leaves.

TIPS

Replace vegeroni pasta with wholemeal pasta twists for added wholegrains. Substitute cherry tomatoes for grape tomatoes, if preferred.
For best flavour, use extra virgin olive oil to oil the pan. Add a light sprinkling of grated parmesan cheese* to serve if you like for extra flavour.

*Note: traditional parmesan is a dairy based product and not suitable for vegan diets however there are many vegan-friendly alternatives of parmesan imitations available.