Cajun Mushroom and Red Bean Pasta
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Ingredients
- 300 g mushrooms
- 400 g tinned kidney beans, drained
- 350 g penne
- 1 red pepper, sliced
- 1 onion, sliced
- 2 garlic cloves
- 200 ml double cream
- 150 ml vegetable stock
- 1.5 tbsp cajun seasoning
- 50 g mature cheddar, grated
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 772 kcal
- Protein
- 25.1 g
- Carbohydrate
- 87 g
- of which sugars
- 10 g
- Fat
- 34 g
- of which saturates
- 18.6 g
- Fibre
- 11.8 g
- Salt
- 1.64 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the penne in a pan of boiling water according to the pack instructions, then drain.
- 2
Heat the olive oil in a pan and fry the mushrooms with the onion and red pepper for 7-8 minutes until softened and golden.
- 3
Add the garlic cloves and cajun seasoning and cook for 1 minute, then stir in the kidney beans.
- 4
Pour in the vegetable stock and double cream and simmer for 4-5 minutes.
- 5
Stir in the mature cheddar until melted, then toss through the penne.
- 6
Serve hot.
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