Italian-style Tomato Ragu with Butterbean Mash

Serving size

1 person 2 people 4 people

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)

Allergens

Contains: Sulphites

Nutritional Information

Typical values	per 100g	per portion
Energy	78Kcal	409Kcal
	327kJ	1713kJ
Fat	4.2g	22g
of which saturates	0.6g	2.9g
Carbohydrates	7g	36g
of which sugars	2.9g	15g
Protein	2.6g	13g
Salt	0.32g	1.7g
Fibre	2.6g	14g

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)

Allergens

Contains: Sulphites

Nutritional Information

Typical values	per 100g	per portion
Energy	78Kcal	417Kcal
	328kJ	1746kJ
Fat	4.2g	22g
of which saturates	0.5g	2.9g
Carbohydrates	7g	37g
of which sugars	2.9g	15g
Protein	2.7g	14g
Salt	0.32g	1.7g
Fibre	2.6g	14g

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Vegan 1/3 daily fibre 5 of 5 a day Low sat fat

Italian-style Tomato Ragu with Butterbean Mash

Prep time: 15 mins

Total time: 25 mins

Cuisine: Italian

Food group: Vegan

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!

Cooking Instructions

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.

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)