Summary

Ingredients

• 180 g ribbon noodles, thin
• 200 g beans, reen
• 1 medium onion (s), chopped
• 2 cloves garlic, finely chopped
• 300 g mushrooms, sliced
• 120 ml white wine, dry
• 100 ml cream, reduced fat
• 100 ml vegetable stock
• 3 tablespoon basil
• 50 g pine nuts, toasted
• 40 g tomato (s), dried, pickled in oil,, cut into thin strips
• 50 g parmesan, rated
• 1 tablespoon olive oil
• 3 tablespoon gravy, dark
• cocktail tomatoes, quartered or halved depending on size
• Basil, for garnish

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Instructions

1. Cook the pasta according to the instructions on the packet. Clean the beans and cook in salted water until they are firm to the bite.
2. Sauté the onion and garlic in oil over a medium heat until soft. Add the mushrooms and stir-fry for 3 minutes. Deglaze with wine, cream and stock and bring to the boil. Simmer over low heat for 10 minutes.
3. Add the beans, pine nuts, tomatoes, gravy and heat evenly while stirring. Season to taste with salt and pepper. Mix in the pasta and basil leaves.
4. Arrange on plates and serve garnished with parmesan and basil.