Preparation time5 minutes Cooking time12 minutes Serves2 Recipe courtesy of Sophie Hofto, Accredited Practising Dietitian (APD) Ingredients Method Nutrition 200g wholemeal pasta, cooked ¼ red onion, diced 1 medium-sized chilli, roughly chopped 1 clove garlic 1 large carrot, grated ½ cup passata sauce 140g mixed beans, rinsed basil, 1-2 sprigs a handful of spinach (around 30g) ¼ cup water feta cheese, to serve (not included in nutrition information) Place pasta into boiling water and cook as per cooking instructions. Add onion, garlic and chilli into a warmed non-stick pan. Sautee until onion becomes translucent. Add onion, garlic and chilli into a warmed non-stick pan. Sautee until onion becomes translucent. Combine cooked pasta and vegetable sauce. Place in 2 bowls and sprinkle on crumbed feta as desired. Nutritional information is provided per serve Engery1674kJ (400 calories) Protein20g Saturated Fat0.3g Total Fat1g Carbohydrates61g Sugars13g Dietary Fibre23g Sodium802mg
