SPAGHETTI PUTTANESCA WITH RED BEANS & SPINACH

Spaghetti puttanesca with red beans & spinach image

Get four of your 5-a-day with this healthy vegan puttanesca. With spaghetti, kidney beans, tomatoes, olives and spinach, it's quick, easy and full of nutrients

Provided by Sara Buenfeld

Categories Dinner, Lunch, Main course, Supper

Time 27m

Number Of Ingredients 14

Ingredients

100g wholemeal spaghetti
1 large onion , finely chopped
1 tbsp rapeseed oil
1 red chilli , deseeded and sliced
2 garlic cloves , chopped
200g cherry tomatoes , halved
2 tsp cider vinegar
1 tbsp capers
5 Kalamata olives , halved
1 tsp smoked paprika
210g can kidney beans , drained
160g spinach leaves
small handful of chopped parsley
small handful of basil leaves

Steps:

Cook the spaghetti in simmering water for 10-12 mins until al dente. Meanwhile, fry the onion in the oil in a large non-stick frying pan with a lid until tender and turning golden. Stir in the chilli, garlic and cherry tomatoes.
Add the vinegar, capers, olives and paprika with a ladleful of pasta water. Stir in the beans and cook until warmed through.
Add the spinach to the pasta water to wilt, then drain well. Toss with the tomato and bean mixture and the parsley and basil, then pile onto plates or in shallow bowls to serve.

Nutrition Facts : Calories 400 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 11 grams sugar, Fiber 16 grams fiber, Protein 16 grams protein, Sodium 0.6 milligram of sodium