One Pot Creamy Pasta with Mushrooms and Spinach

Prep Time: 15 minutes
Cook Time: 25 minutes
Serves: 4

  • 1 large casserole, approximately 4 liters
  • 240 g butter beans, drained
  • 3 cloves garlic
  • 1 brown onion
  • 240 g chestnut mushrooms
  • 160 g cherry tomatoes
  • 250 g brown rice penne
  • 1 vegetable stock cube with 600ml boiling water
  • Handful of fresh flat-leaf parsley
  • 4 tbsp red pesto
  • 100 ml cashew cream
  • 80 g cherry tomatoes
  • 2 avocados
  • 80 g mixed salad leaves
  • 2 tbsp Belazu aged balsamic vinegar
  • 1 tbsp olive oil
  1. Finely chop garlic. Thinly slice the onion and mushrooms. Cut the cherry tomatoes in half. Drain the butter beans.
  2. Heat a large saucepan with 1/2 tbsp oil on a medium heat. Cook the onion for 5 mins, then stir in the garlic and mushrooms and cook for a further 3-4 mins, until softened.
  3. Add the butter beans, penne and around 600ml boiling water (to just cover the pasta). Crumble in the vegetable stock cube. Simmer on a high heat for 10 mins, stirring every 2 mins. Meanwhile, roughly chop the parsley leaves. After the pasta has been cooking for 10 mins, stir in the cherry tomatoes, three-quarters of the chopped parsley, all the red pesto and the cashew cream. Simmer for a further 3-5 mins or until pasta is cooked to your liking, and a smooth sauce has formed (most of the water will have evaporated). Season to taste with sea salt and black pepper and stir through the remaining chopped parsley.
  4. Meanwhile, peel and destine the avocado and slice into small chunks. Place the salad leaves in a bowl and top with the avocado and cherry tomatoes. Make a simple dressing; in a small bowl mix or whisk the balsamic vinegar with 1 tbsp olive oil. Season with sea salt and black pepper. Drizzle the dressing over the salad.
  5. Spoon the creamy tomato and bean pasta into warm bowls. Serve alongside the dressed salad.