Papupasta with Zucchini
recipe

A delicious and hearty pasta dish featuring kidney beans and fresh zucchini.
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 350 g pasta
- 1 red onion
- 3 garlic cloves
- 1 small zucchini
- 2 tbsp oil
- 1 can kidney beans (about 230 g)
- 1 tsp herb seasoning (or dried herbs like oregano)
- 1 jar ready-made pasta or pizza sauce (about 400 g)
- 2 dl oat cream
- Black pepper (and salt to taste)
- Fresh herbs, such as parsley or basil
- Chili flakes (optional)
- Nutritional yeast flakes (optional)
Instructions:
1. Cook the pasta according to the package instructions in salted water. Drain and reserve a little cooking water.
2. Peel and chop the red onion and garlic.
3. Rinse and cube the zucchini.
4. Heat the oil in a large skillet over medium heat. Add the red onion and garlic, sautéing for a few minutes.
5. Add the zucchini cubes and sauté until they soften slightly.
6. Stir in the drained kidney beans and herb seasoning. Mix and heat everything together.
7. Pour in the pasta or pizza sauce and oat cream, stirring well. Add a little reserved cooking water if the mixture seems too thick.
8. Season with black pepper and salt to taste. Add fresh herbs and chili flakes if desired.
9. Serve hot and sprinkle with nutritional yeast flakes if using. Enjoy!
Nutritional Information (per serving):
Calories: 450
Protein: 15g
Fat: 12g
Carbohydrates: 70g
Fiber: 10g
Sodium: 300mg

Reviews: 3.08 (1988 reviews) ★★★★★ share