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4 (children's portions)
Time to make:
$1.75 per serve
(at time of publication)
Full ingredients list:
1 cup alphabet or small-sized pasta
1 tablespoon olive oil
1 cup diced carrot
1 cup cauliflower florets
400g can no-added-salt chopped tomatoes
1 teaspoon dried thyme
420g can cannellini beans, rinsed, drained
fresh herbs, to garnish (optional)
Nutritional information (per serve)
Instructions and steps:
Step 1Cook the pasta according to packet instructions until al dente. Drain and set aside.
Step 2Heat the olive oil in a medium saucepan over medium heat. Cook carrots and cauliflower, stirring, for 4–5 minutes, or until soft.
Step 3Add tomatoes and thyme; bring to the boil. Remove from the heat. Add the cannellini beans.
Step 4Blend with a stick blender until smooth. Add 1–1 1/2 cups hot water, according to how thick or thin you like it. Stir through pasta and garnish with herbs, if using. Serve warm.
About this recipe
First published: June 2017