Caugette & Butter Bean Spaghetti

Caugette & Butter Bean Spaghetti

Caugette (zucchini) and butter bean spaghetti is very easy and makes a great week night meal. I came up with this recipe before I said adios to alcohol , don’t worry I haven’t given in to the red wine after just a few days!!

Makes 4 dishes. Ingredients:

  • 1 clove of garlic
  • olive oil
  • 1 cup of frozen peas
  • 1 cup of frozen green beans
  • 1 small caugette
  • 1 tsp of rosemary
  • 1 tsp of oregano
  • 1 veggie stock cube
  • salt & pepper
  • 1/2 glass of red wine
  • splash of soy sauce
  • 1 jar of butter beans
  • 1 tin of tomato purée
  • spaghetti

Method: 

Put a spot of olive oil in a large sauce pan and add the garlic (crushed), fry until golden brown. Now add the peas, green beans, chopped caugette, rosemary and oregano. Dissolve the veggie stock cube in half a cup of boiling water and stir in. Now add the salt and pepper, red wine, soy sauce, rinsed butter beans and tomato purée. Bring to the boil and leave to simmer for 20 mins.

In a seperate saucepan cook the spaghetti – I used vegetable spaghetti for this which tasted amazing! Once cooked stir into the bean mixture and enjoy!

 

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