Ingredients

Number of servings 4

2 cup cooked wholemeal spaghetti

1 handful mint leaves

1 cup beef stock

4 cup mushrooms

1 1/2 cup reduced-fat Greek-style yoghurt

1/2 tbs olive oil

2 cans cannellini beans

3 garlic crushed

2 cup frozen peas

Method

Step 1 of 3

Place cannellini beans and stock in a food processor and blitz until smooth.

Step 2 of 3

Heat oil in a medium saucepan over medium heat, add garlic and mushrooms and sauté for 3 minutes.

Step 3 of 3

Reduce heat to low and stir through bean mixture, peas and pasta. Cook for 1-2 minutes or until heated through and season with pepper to taste. Divide pasta among serving bowls and top with yoghurt and mint leaves to serve.