Tomato & Mushroom Ragu with Butter Bean Mash

Serving size

1 person 2 people 4 people

Ingredients

200g passata (use half)

(tomatoes, salt, citric acid)
120g chestnut mushrooms (use half)
1 shallot (use half)
230g butter beans (use half)

(Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
15g pitted black olives (use half)

(Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
1 courgette (use half)
20g baby spinach (use half)
2 garlic clove
2 tsp basil dried (use half)
40g sundried tomatoes (use half)

(Sundried Tomato Halves [Sundried tomatoes 92-88% (Turkey), Salt 8-12% (Turkey), E330 (Citric Acid) 0.4 %, E300 (Ascorbic Acid) 0.35 %], Water, Spirit Vinegar, Rapeseed Oil, Oregano, Salt)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	68Kcal	328Kcal
	283kJ	1374kJ
Fat	2.8g	14g
of which saturates	0.4g	1.8g
Carbohydrates	7g	33g
of which sugars	2.2g	11g
Protein	2.9g	14g
Salt	0.4g	1.9g
Fibre	2.6g	13g

Ingredients

2 tsp basil dried
1 courgette
20g baby spinach
230g butter beans

(Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
200g passata

(tomatoes, salt, citric acid)
120g chestnut mushrooms
2 garlic clove
1 shallot
40g sundried tomatoes

(Sundried Tomato Halves [Sundried tomatoes 92-88% (Turkey), Salt 8-12% (Turkey), E330 (Citric Acid) 0.4 %, E300 (Ascorbic Acid) 0.35 %], Water, Spirit Vinegar, Rapeseed Oil, Oregano, Salt)
15g pitted black olives

(Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	53Kcal	249Kcal
	221kJ	1041kJ
Fat	1.1g	5.3g
of which saturates	0.1g	0.6g
Carbohydrates	7g	32g
of which sugars	2.2g	11g
Protein	2.9g	14g
Salt	0.41g	1.9g
Fibre	2.7g	13g

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Vegan Prep in 10 High protein 1/3 daily fibre 5 of 5 a day Low sat fat

Tomato & Mushroom Ragu with Butter Bean Mash

Prep time: 0 mins

Total time: 30 mins

Cuisine: Italian

Food group: Vegan

Crunchy courgette, plump olives, sweet sundried tomato, fragrant basil – all your favourite Italian flavours are here. You'll simmer until oozy, then spoon over a decadently creamy butter bean mash, a source of protein and fibre.

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.

Finely dice the shallot. Finely chop or crush the garlic. Finely slice the courgette into half-moons. Finely slice the mushrooms. Roughly chop the sundried tomatoes.
Heat a medium saucepan with 1 tsp oil on a medium heat. Fry the shallot and half the garlic for 3 mins, then add the courgette and mushrooms and cook for a further 5 mins.
Add the passata, sundried tomatoes, olives and basil to the pan. Season with sea salt and black pepper, then simmer for 10 mins, until the sauce has thickened. Stir in the spinach and cook for another 2 mins.
Meanwhile, boil a kettle. Drain the beans and rinse.
In a separate saucepan, heat 1 tsp oil on a medium heat. Add the remaining garlic and fry for 2 mins. Add the beans to the pan with 50ml boiling water, then cook on a low heat for 5 mins, until the beans have softened.
Mash the beans. Season with sea salt and black pepper. Add a little more boiling water if needed to make a smooth mash.
Serve the bean mash topped with the sundried tomato and olive ragu.