Preparation time 5 minutes Cooking time 12 minutes Serves 2 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 Engery 1674kJ (400 calories) Protein 20g Saturated Fat 0.3g Total Fat 1g Carbohydrates 61g Sugars 13g Dietary Fibre 23g Sodium 802mg
