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Creamy White Bean & Double Green Wholewheat Tortiglioni

Cannellini beans simmer with fresh spinach and Tenderstem broccoli, fold into tortiglioni with cheese, pepper and toasted pumpkin seeds. Contains 1/3 of your daily fibre.

20 mins
550kcal
Italian
Creamy White Bean & Double Green Wholewheat Tortiglioni
4.5

Ingredients for 2 people

Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient

Cannellini beans (185g)
Cannellini beans (185g)
Wholewheat tortiglioni (150g)
Wholewheat tortiglioni (150g)
Garlic clove x2
Garlic clove x2
Intense vegetable stock mix (5.5g)
Intense vegetable stock mix (5.5g)
Pumpkin seeds (30g)
Pumpkin seeds (30g)
Grated Italian hard cheese (30g)
Grated Italian hard cheese (30g)
Soft cheese (50g)
Soft cheese (50g)
Tenderstem broccoli (80g)
Tenderstem broccoli (80g)
Courgette
Courgette
Spinach (80g)
Spinach (80g)

You'll also need

Olive oil, Pepper, Salt, Flour, Water (or dietary alternatives)

Cooking instructions

Instructions for 2 [for 3] [for 4] portion recipe.

1.

Heat a large, dry, wide-based pan (preferably non-stick) over a medium heat

Once hot, add your pumpkin seeds and cook for 2-3 min or until toasted and lightly golden

Tip: Watch them like a hawk to make sure they don't burn!

Once done, transfer them to a small bowl, reserving the pan

Step 1
2.

Boil a full kettle

Peel and finely slice (don't chop!) your garlic

Drain and rinse your cannellini beans

Step 2
3.

Return the reserved pan to a medium heat with a generous drizzle of olive oil

Once hot, add the drained cannellini beans and sliced garlic

Season with a generous pinch of salt and a crack of black pepper and cook for 1-2 min or until the garlic has softened

Step 3
4.

Meanwhile, top, tail and chop your courgette[s] into quarters lengthways, then slice finely

Dissolve your vegetable stock mix with your soft cheese in 180ml [230ml] [280ml] boiled water – this is your creamy stock

Add the sliced courgette to the pan with 1 tsp [1 1/2 tsp] [2 tsp] flour and cook for 2-3 min or until beginning to soften

Step 4
5.

Add your wholewheat tortiglioni to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the wholewheat tortiglioni for 7-8 min or until cooked with a slight bite, then drain and return to the pot

Tip: It doesn't need to be fully cooked, as it will finish cooking in the sauce later!

Wash your spinach, then pat dry with kitchen paper

Step 5
6.

Once the courgette has started to brown, add the creamy stock, spinach and Tenderstem broccoli to the pan and cook, covered, for 3-4 min further or until the spinach has wilted and the sauce has begun to thicken

Step 6
7.

Add the cooked tortiglioni to the pan with half your grated Italian hard cheese (save the rest for garnish!)

Give everything a good mix up and cook for a final 1-2 min or until the Tenderstem is cooked with a slight bite – this is your creamy white bean & double green wholewheat tortiglioni

Step 7
8.

Serve the creamy white bean & double green wholewheat tortiglioni

Sprinkle over the remaining grated Italian hard cheese and season with a very generous grind of black pepper

Top with the toasted pumpkin seeds

Enjoy!

Nutritional information

Nutritional information only applies to ingredients supplied by Gousto.

per serving
550kcal
Energy
20.6g
Fat
66g
Carbohydrate
13.9g
Fibre
26.4g
Protein
1.8g
Salt

The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.

Allergens

Allergens highlighted by (gluten, milk, nut, peanut, sesame).

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

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