Ultimate comfort food – This creamy pasta with fresh seasonal veggies and beans, is the perfect combination and definitely a midweek meals winner.

This Recipe Serves 4 People | 4 Portions of Veg Per Serving | Ready in 20 Minutes

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To make this recipe you will need:

1 Onion

1 large Leek (thoroughly washed)

1 Large Courgette

1 Can of Butterbeans

2 Teaspoons of Garlic Granules

1 Teaspoon of Cracked Black Pepper (plus extra for serving)

200mls Dairy Free Cream (I use Oatly or the Alpro single)

Tablespoon of Dijon Mustard

1/2 Pack of Violife Greek White Cheeze

3 Tablespoons of Nutritional Yeast

400g Wholewheat Pasta (fusilli works well)

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How to do it:

First, pop your pasta onto cook in a pan of salted water, bring to the boil then reduce and simmer for approximately 12 minutes – Just test the pasta after this time to check it is cooked through to your liking.

Next, peel and finely slice your onion, leek and courgette. Pop into a deep sided stir fry pan along with your garlic, pepper and a splash of oil. Stir fry for about 5 -10 minutes until the leek starts to catch a little and the onions have turned translucent. Next, add the butter beans to the pan along with your dairy free cream, mustard, cheeze (crumbled in) and the nutritional yeast. Stir well to coat the veggies in the flavours before then reducing the heat.

By this time, your pasta should be just about cooked through. Use a slotted spoon to transfer the cooked pasta into the creamy butterbeans and veggies. Mix well and check the sauce levels – add a little more of the pasta cooking water to loosen up your creamy sauce if you prefer. Warm through on the hob, stirring frequently to ensure that the cheeze melts into the sauce and the recipe is piping hot.

Serve in deep sided dishes with a generous sprinkle of black pepper.

*This recipe is easy to adapt to gluten free – Just switch the pasta for your favourite free from alternative (make sure that you follow the cooking instruction for your pasta, gluten free pasta tends to cook a lot quicker!)