This White Bean, Spinach and Tomato Pasta is one of my favourite comfort meals. It’s such an easy and quick dish to make.

Serves 4

INGREDIENTS

2 Brown Onions

2 Large Handfuls of Baby Plum Tomatoes

2 Large Handfuls of Spinach

1 Tin Cannellini Beans (can be substituted for any tin of white beans)

300g Linguini or Tagliatelle

1 Tablespoon Garlic Granules

1 Teaspoon Mixed Herbs

1 Teaspoon Oregano

Salt and Pepper to Taste

METHOD

Put a pan of lightly salted water on a medium heat and bring to boil. Once boiling add the pasta and some oil. Leave to simmer until pasta is al dente.

In a frying pan as some oil and put the pan on a medium heat to allow the oil to warm.

Slice the onion and add to the pan, stir while waiting for them go soften.

While waiting the tomatoes in half and drain the beans. Add both to the frying pan with the herbs.

Cook for approximately 5 minutes to warm the beans through before adding the spinach. Reduce the heat and allow the spinach to wilt.

Before draining the pasta pour approximately a cup of the pasta water into the frying pan with the vegetables. Add the drained pasta and toss together.

Serve hot.

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