Pasta with Butter Beans in Roast Vegetable Pasta Sauce

Supper is ready in 15 minutes! Provides a balanced meal for adults and children.


  • 350 g small shell noodles
  • boiling water
  • 2 t (10 ml) Ina Paarman's Pasta Spice
  • 2 T (45 ml) canola or olive oil
  • 400 g tin butter beans, well drained
  • 1 x 400 g Ina Paarman's Roast Vegetable Pasta Sauce

Boil the shell noodles in unsalted water. Drain and season with Pasts Spice and add beans. Warm 2 T of oil and stir-fry beans and pasta until piping hot. Add Pasta Sauce, warm through. Serve with a green salad dressed with our Classic Balsamic Vinaigrette.

Non-vegetarian variation:

Use Ina Paarman’s Beef Bolognaise Pasta Sauce, top with 6 rashers of crispy fried bacon, cooked in the pan before adding the drained beans.

  • Add some cheese, like crumbled feta or cubed gouda to the pasta and beans.
  • Use Ina’s Tomato & Basil or Roast Pepper Pasta Sauce.
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