Butternut Squash Pasta With Cannelloni Beans, Broccoli And Kale

• 300g Wholemeal Penne Pasta
• 50g Onion, Diced
• 12.5ml Olive Oil
• 150g Chopped Tomatoes
• 2g Fresh Basil, Finely Chopped
• 2g Dried Oregano
• 300g Cannellini Beans, Drained
• 150g Broccoli, Chopped
• 100g Baby Kale

• Energy: 304kcal
• Carbohydrates: 48g
• Sugars: 4g
• Fat: 4g
• Saturated Fat: 1g
• Protein: 14g
• Fibre: 10g
• Sodium: 38mg

1. Heat the olive oil in a pan over a medium heat.
2. Then, dice all the vegetables. Firstly add the diced onion to the pan and cook them until soft.
3. Next, add the chopped tomatoes, basil, oregano, broccoli and kale. Stir well and cook until the vegetables are tender.
4. Meanwhile, bring a pan of water to the boil and cook the wholemeal penne pasta until soft. Drain and return to the pan.
5. Add the vegetable and tomato sauce to the pasta and mix well, serving warm for all to enjoy.

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All of our recipes are articulated alongside the EYA to ensure they are nutritious and healthy to consume.