Fusilli with roasted pepper sauce and white beans
Sauce of peppers from a jar, with spinach and beans through the pasta
Active: 25 min
620 kcal per person
28 g protein per person
Pasta
Protein source: white beans · Carb source: fusilli
Ingredients for 4 people
- 350 g fusilli, preferably wholemeal
- 350 g roasted peppers from a jar, drained
- 800 g white beans, canned, drained and rinsed
- 300 g fresh spinach, washed
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 tbsp olive oil
- 1 tsp dried basil
- to taste salt and pepper
Method
- Cook the fusilli al dente according to the packet. Keep a cup of cooking water.
- Blend the roasted peppers smooth with a stick blender.
- Sauté the onion and garlic for 3 min in the olive oil. Add the pepper purée and the basil and simmer gently for 5 min.
- Stir in the white beans and let the spinach wilt in the sauce.
- Mix the pasta through the sauce. Add cooking water until it is nicely creamy and season with salt and pepper.
Tip
Vegan parmesan from Basics on top gives a savoury touch and some extra protein.
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Basic recipes used here
Keeps for 2 days in the fridge
Recommended brands per category are shown next to every ingredient the brand list knows.
peulvruchten
- AH · Albert Heijn
- Boni Selection · Colruyt
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bouillon en kruiden
- Boni Selection · Colruyt
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- Verstegen · Delhaize, Colruyt, Albert Heijn, Carrefour
- Euroma · Delhaize, Albert Heijn
