The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Italian-style Tomato Ragu with Butterbean Mash
Crunchy courgette, plump olives, sweet sundried tomato paste and fragrant oregano – all your favourite Italian flavours are here. You'll simmer until oozing with flavour, thanks to earthy chestnut mushrooms. Spoon over a decadently creamy butterbean mash to mop up all the sauce. Even better? Each serving provides a whopping 4 of your 5 a day!
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 tbsp balsamic vinegar (Sulphites) (wine vinegar (75%), concentrated grape must (25%))
- 3 garlic clove
- 120g chestnut mushrooms
- 20g pitted green olives
- 1 tsp dried oregano (Dried Rubbed Oregano 100%.)
- 1 onion
- ½ tsp chilli flakes
- 1 courgette
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 230g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 40g rocket
- 200g passata (tomatoes, salt, citric acid)
Nutritional Information
Calories: 409
Protein: 13g
Carbs: 36g
Fat: 22g
Ingredients
- 1 tbsp balsamic vinegar (use half) (Sulphites) (wine vinegar (75%), concentrated grape must (25%))
- 0.5 tsp chilli flakes (use half)
- 1 tsp dried oregano (use half) (Dried Rubbed Oregano 100%.)
- 1 onion (use half)
- 120g chestnut mushrooms (use half)
- 20g pitted green olives (use half)
- 3 garlic clove
- 200g passata (use half) (tomatoes, salt, citric acid)
- 230g butter beans (use half) (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 2 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 40g rocket (use half)
- 1 courgette (use half)
Nutritional Information
Calories: 417
Protein: 14g
Carbs: 37g
Fat: 22g
Italian-style Tomato Ragu with Butterbean Mash
Crunchy courgette, plump olives, sweet sundried tomato paste and fragrant oregano – all your favourite Italian flavours are here. You'll simmer until oozing with flavour, thanks to earthy chestnut mushrooms. Spoon over a decadently creamy butterbean mash to mop up all the sauce. Even better? Each serving provides a whopping 4 of your 5 a day!
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Pull out a large frying pan, a medium saucepan, a medium bowl, a measuring jug & a masher
Prep time
- Finely dice the onion. Finely chop or crush the garlic. Thinly slice the olives and mushrooms. Slice the courgette into 1/2cm half-moons
Soften the veg
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the mushrooms, courgette and onion and cook for 5-6 mins, until softened. Season with salt and pepper
- Add half the garlic and half the balsamic vinegar. Cook for 1 min more
Simmer the ragu
- Stir in the passata, sundried tomato paste, dried oregano, half the olives and 100ml water (50ml for 1 person)
- Bring to a boil and simmer for 4-5 mins, until thickened
Make the butterbean mash
- Meanwhile, heat the medium saucepan with 2 tsp oil on medium heat. Once hot, add the remaining garlic and cook for 1 min
- Add the beans (with their juice). Cook for 3-5 mins, until most of the liquid has evaporated
- Mash and season to taste with salt and pepper
Plate up
- When ready, to the medium bowl, add the rocket, remaining balsamic vinegar and 1 tsp oil. Season with salt and pepper, then toss to coat
- Serve the tomato ragu between bowls, with the butterbean mash and rocket salad alongside. Sprinkle over the remaining olives and the chilli flakes (or to taste)
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