Courgette Linguini with Bean & Tomato Sauce

Food Main Courses Quick Meals Dairy-free Gluten-free Vegan Vegetarian

The Vegetarian Society Happy, Healthy and Delicious

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Prep: 20 minutes

Cook: 10 minutes

2 Servings

Ingredients

4 large courgettes

2 tbsp olive oil

2 garlic cloves, finely chopped

½ small red chilli, finely chopped

1 tbsp capers, rinsed

40g black olives, pitted & chopped

200g cannellini beans, drained & rinsed

227g chopped tomatoes

2 tbsp tomato purée (check GF/vegan)

10g flat leaf parsley, finely chopped

Method

1. Prepare the courgette linguini by peeling lengthways with a julienne peeler to create long thin strips, then set aside
Heat oil over a medium heat, add the garlic and cook gently. Add the chilli, capers and olives, cooking for 1 minute
Add the cannellini beans, chopped tomatoes and tomato purée, cook for another 5 minutes then remove from heat and stir through the parsley
Bring a large pan of water to the boil. Place the courgette linguini in the pan and boil for 30 seconds then drain
Put the drained courgettes into two bowls and top each with the bean and tomato sauce and serve