Get four of your 5-a-day with this healthy vegan puttanesca. With spaghetti, kidney beans, tomatoes, olives and spinach, it’s quick, easy and full of nutrients
Prep:10 mins
Serves 2
100g wholemeal spaghetti1 large onion, finely chopped1 tbsp rapeseed oil1 red chilli, deseeded and sliced2 garlic cloves, chopped200g cherry tomatoes, halved2 tsp cider vinegar1 tbsp capers5 Kalamata olives, halved1 tsp smoked paprika210g can kidney beans, drained160g spinach leavessmall handful of chopped parsleysmall handful of basil leaves
STEP 1Cook the spaghetti in simmering water for 10-12 mins until al dente. Meanwhile, fry the onion in the oil in a large non-stick frying pan with a lid until tender and turning golden. Stir in the chilli, garlic and cherry tomatoes.STEP 2Add the vinegar, capers, olives and paprika with a ladleful of pasta water. Stir in the beans and cook until warmed through.STEP 3Add the spinach to the pasta water to wilt, then drain well. Toss with the tomato and bean mixture and the parsley and basil, then pile onto plates or in shallow bowls to serve.
