White Bean and Rosemary Protein Pasta

A third of the beans is mashed, which thickens the sauce and makes cream unnecessary. The dish is entirely plant-based.

The pasta contributes 22 g of protein per serving (200 g dry across 3, at 33 g per 100 g). That is the pasta alone — the other ingredients are not counted, because their figures depend on the brand used.

Ingredients

  • Protelle pasta — 200 g dry
  • Tinned white beans — 480 g
  • Onion — 1
  • Carrot — 1
  • Garlic — 3 cloves
  • Rosemary — 2 sprigs
  • Tomato purée — 1 tbsp
  • Vegetable stock — 300 ml
  • Olive oil — 3 tbsp
  • Salt, pepper

Method

  1. Finely chop the onion and carrot and soften in olive oil for 8 minutes.
  2. Add the garlic, rosemary and tomato purée and warm through for a minute.
  3. Add the rinsed beans and the stock and simmer for 10 minutes. Mash a third of the beans — the sauce will thicken.
  4. Meanwhile cook the pasta in salted water — 8–10 minutes.
  5. Combine the pasta with the beans, season and finish with a little olive oil.

The pasta for this recipe: Protelle protein pasta, 300 g. How to cook it — step by step.

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