Tuna & Cannellini
Bean Pasta

A healthy and satisfying supper idea using cannellini beans, which are high in fibre, low in fat and have a low GI, so help keep you feeling fuller for longer!

The addition of courgettes and mushrooms also means you're getting a portion of vegetable too.

ingredients:

• 1tsp olive oil
• ½ medium red onion, finely sliced
• 75g (3oz) courgette, finely sliced
• 50g (2oz) button mushrooms, sliced
• 1x300g tin cannellini beans
• 2tsp green pesto*
• 1 small tin tuna (in spring water), drained
• 1 chicken/vegetable stock cube
• 150g (6oz) JUVELA Gluten-Free Fusilli

Method:

Heat the oil in a large pan and fry the onion, courgette and mushrooms for a couple of minutes. Add the cannellini beans, pesto and tuna and combine together. Crumble a stock cube into the pan, add the pasta and stir all ingredients together. Add sufficient water to just cover the ingredients and simmer for 7-8 minutes, stirring occasionally, until pasta is cooked. (The liquid will thicken to a sauce as the pasta cooks).

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