Recipe by Nutritionist Megan Crockart
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, crushed
200g button mushrooms, thickly sliced
400g tinned kidney beans, rinsed (Global Organics Red Kidney Beans)
400g tinned diced tomatoes (Spiral Organic Diced Tomatoes)
375g pasta sauce (Ozganics Tomato & Basil Pasta Sauce)
2 tablespoons torn basil leaves
150g gluten free spaghetti (Olive Green Organics Amaranth & Rice Spaghetti)
- Cook spaghetti in a large pot of boiling water as per the instructions on the packet, using a pinch of sea salt. Rinse well.
- Meanwhile, heat olive oil in a sauce pan and add onion and garlic stirring until onion is cooked, about 5 mins.
- Add mushrooms, kidney beans, tomatoes and pasta sauce. Stir through and bring to the boil. Simmer for 10 minutes.
- Stir through basil leaves just before serving. Add the cooked spaghetti to the sauce mixture and mix well. Serve with a green garden salad.