About this recipe:Many children, especially picky eaters, love pasta loaded with just plain butter. This great alternative adds fibre and protein by using beans (which most kids love) and vegetables, plus plenty of garlic so it's tasty enough for the adults! You might end up adding this recipe to your weekly rotation!
340g penne or fusilli pasta
4 cloves garlic, sliced
2 tablespoons extra-virgin olive oil
275g broccoli florets
200g cauliflower florets
1/2 teaspoon salt
160ml low salt chicken or vegetable stock
2 tablespoons butter
1 (400g) tin cannellini beans, rinsed and drained
1/4 teaspoon black pepper
40g grated Parmesan cheese
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Method Prep:10min › Cook:15min › Ready in:25min
Cook pasta in a large pot of salted boiling water 2 minutes less than directed on package. Drain.
Meanwhile, cook garlic in oil in a large lidded pot over medium heat until golden, 3 to 4 minutes. Add broccoli and cauliflower and cook 1 minute. Stir in 1/4 teaspoon salt and cook, covered, for about 3 minutes. Add stock, butter, beans, black pepper and remaining 1/4 teaspoon salt; cook until beans are warm and sauce thickens slightly, about 5 minutes.
Add pasta and cook, stirring, until heated through, about 1 minute. Sprinkle with cheese.