Here is a simple, speedy, satisfying pasta dish that can be made in 5 minutes; that’s less time than you’d spend waiting for a take away. It’s ‘meaty’ due to the combination of mushrooms and beans giving this pasta that kind of dense, full feeling that people get with meat, which makes it a good option for any vegetarian sceptics and those used to eating meat, as well as anyone in need of some veggie-filled comfort food.

Pasta (I used brown rice and sweet potato pasta)
6 Mushrooms
1 large handful Spinach
1 Carrot
1/2 tin Black Beans (or any bean you choose)
2 tsps Tomato Puree
2 tsps Miso Paste
2 cloves Garlic
1 tsp Coconut Oil
1 tbsp Italian Herbs

Cook the pasta according to the packet instructions. Warm the coconut oil then add the sliced garlic to the pan. Add the sliced mushrooms along with the dried mixed herbs. Allow these to cook for about 3 minutes before add the drained, rinsed beans, grated carrot and tomato puree. Allow the mix to cook for another minute before adding the spinach which you can stir through to let wilt into the mix. Turn off the heat and stir in the miso. Add the veg and bean contents to the drained pasta and combine before serving.


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