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Penne & Butterbean Puttanesca with Roasted Asparagus
Enriched with black olives and studded with zingy capers, puttanesca is an Italian classic. Our version uses brown rice penne and creamy butter beans to up the fibre. Dished up with roasted seasonal British asparagus to make it extra special - and tasty.
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 260g asparagus
- 2 onion
- 400g passata (tomatoes, salt, citric acid)
- 460g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 4 garlic clove
- 20g capers (Water, Salt, Vinegar)
- 250g brown rice penne (Eggs)
- 1 tsp chilli flakes
- 1 handful of fresh flat-leaf parsley
- 60g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 200g baby tomatoes
Nutritional Information
Calories: 516
Protein: 18g
Carbs: 76g
Fat: 13g
Penne & Butterbean Puttanesca with Roasted Asparagus
Enriched with black olives and studded with zingy capers, puttanesca is an Italian classic. Our version uses brown rice penne and creamy butter beans to up the fibre. Dished up with roasted seasonal British asparagus to make it extra special - and tasty.
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a sieve, a measuring jug & a large saucepan
Prep time
- Finely chop or crush the garlic. Roughly chop the parsley and olives. Halve the tomatoes
- Finely slice the onions. Drain and rinse the butterbeans
Roast & boil
- Place the asparagus and capers onto the lined baking tray and toss with 1 tsp oil and a pinch of salt and pepper. Roast for 10-12 mins, until cooked
- Meanwhile, add the penne to the saucepan of boiling water and boil for 7-8 mins, until cooked, then drain
Make the puttanesca sauce
- Meanwhile, heat the large saucepan with 1 tbsp oil on a medium heat. Once hot, add the onion and cook for 3-4 mins, until softening
- Add the garlic, tomatoes and half the parsley. Cook for 1-2 mins, until the tomatoes begin to soften
- Stir in the butterbeans, passata, olives and 100ml water. Add half the chilli flakes (to taste) and season with salt and pepper. Simmer for 3-4 mins, until the sauce has thickened
Plate up
- Stir the cooked pasta into the puttanesca sauce
- Serve into bowls, topped with the roasted broccoli and capers. Garnish with the remaining parsley and chilli flakes (to taste)
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