I enjoy pasta in creamy sauces, but when the weather is sweltering, I prefer my pasta in tomato sauces. My summery pasta with broccoli, beans and mushrooms is super simple to put together, and packed with nutrients.
I often feel like a fraud when posting recipes of pasta because it is one of the simplest things to cook. I always wonder if it is possible to prepare pasta wrong. If you’re making pasta from scratch, I get it. I haven’t ever tried making pasta from scratch by the way. But, if you’re cooking the dry version…
Then again, what may seem simple to me, may not necessarily be simple to the next person and vice versa. On that note, I’m sharing this recipe, haha!
Pasta is one of my favourite things to cook in the summer when it gets too hot because it can be ready to eat within 15 minutes. While the pasta is boiling, you can prepare your sauce. If that fails or if you don’t want to put in the extra effort, a ready-made jar of sauce is a handy alternative.
I prefer to make my pasta sauces because they’re just way too easy to make to justify buying them. Totally unrelated, but I feel the same way about hummus.
This recipe requires only eight ingredients including garlic and onions, and it takes no longer than 15 minutes to cook. With the addition of black beans, you’ll up the protein content of this meal. Broccoli provides fibre, antioxidants and vitamin C, while chestnut mushrooms provide vitamin B2, B3, folate, and vitamin D.
Serves 1 Prep time: 5 minutes Cook time: 15 minutes
- 100g wholegrain fusilli or another pasta you prefer
- 1½ tbsp tomato paste
- ½ tsp dried or fresh thyme
- ½ vegetable stock cube
- 1 small shallot, finely chopped
- 2 small garlic cloves, finely minced
- Fresh basil, to garnish
- 3 tbsp cooked black beans
- 100g broccolini
- 50g chestnut mushrooms, quartered
- ½ red chilli, finely chopped
- Add the pasta to a pan of boiling water and cook without the lid.
- While the pasta is cooking, heat a small splash of water or 1 tbsp of oil in a medium saucepan over medium heat. Saute or fry the onions and garlic for 1-2 minutes until soft, taking care not to burn them.
- Add the thyme, mushrooms, chilli and tomato paste and fry for a further 2 minutes. Loosen with small splashes of the pasta cooking water if the pan gets too dry. Add the vegetable stock cube, black beans and broccolini to the pan and cook for around 3 minutes or until the broccolini is soft.
- Once the pasta is al dente, use a slotted spoon to transfer it into the tomato sauce. Stir well and add more pasta water to loosen the sauce further if necessary.
- Take the pan off the heat and tip the pasta into a bowl. Garnish with fresh basil and nutritional yeast if you desire.