Mixed Bean and Butternut Puree

Hearty and plant-based pureed recipe!

Ingredients:

• Spray oil or ¹/2 tsp oil
• ¹/4 small onion, peeled and finely diced
• 1 medium garlic clove, peeled and finely sliced or crushed
• ¹/2 tsp tomato puree
• 50g butternut squash, cut into 1cm cubes
• ¹/2 a drained 400g can of mixed beans, washed and drained
• 100ml vegetable stock
• ¹/4 tsp mixed herbs
• Black pepper
• 20g pasta

Cooking Instructions: 

1. Heat the oil in a small saucepan.
2. Add the onion and cook until very soft and translucent.
3. Add the garlic and tomato puree, then cook for a further minute.
4. Add the butternut, beans and cover with the Add the herbs and a pinch of ground black pepper.
5. Bring to the boil, cover with a lid and then simmer until everything is very soft (this will probably take around 15 minutes).
6. Meanwhile, cook the pasta until also very soft (about 15 minutes).
7. Puree the sauce until completely smooth in an appropriate container (there should still be no lumps at this stage and the overall consistency needs to be similar to yogurt/custard, requiring no chewing - add a little more stock, if required, to achieve this).

8. Divide the sauce into two portions and add your pasta to one.
9. Re-blend and serve.

Top tip: Vegetarian sources of protein, such as beans, tend to be lower in protein than animal products. Consider adding 1-1.5 heaped tbsp of skimmed milk powder to help boost the protein content. Re-adjust consistency, if required, as it can thicken sauces slightly.