Mindful Chef, our favourite healthy recipe box company, has partnered up wellness coach Madeleine Shaw. The dream team! They’ve worked together to create a range of delicious and healthy15-minute meal recipes. If you’re on a mission to eat a healthy dinner that won’t take hours to get on the table, Mindful Chef has you covered! Here’s their irresistible Vegan Ragu with Butter Bean Mash.
“We use Italian tomatoes as a base for this vegan ragu, then add layers of flavour with black olives, basil and garlic. Served with chestnut mushrooms, courgette and spinach on a seasoned butter bean mash.”
INGREDIENTS – Serves 2
120g chestnut mushrooms
1 red onion
1 tsp dried basil
240g butter beans (drained)
2 garlic cloves
2 tbsp oil
30g Belazu naturally-ripened pitted black olives
80g sundried tomatoes
Finely dice the onion and finely chop or crush the garlic. Finely slice the courgette into half moons and finely slice the chestnut mushrooms. Roughly chop the sundried tomatoes.
Heat a medium-sized pan with 1 tbsp oil on medium heat. Fry the onion and half of the garlic for 3 mins, then add the courgette and mushrooms and cook for a further 5 mins.
Add the passata, sundried tomatoes, olives and dried basil to the pan. Season with sea salt and black pepper and simmer for 10 mins until the sauce has thickened. Then stir in the spinach and cook for another 2 mins.
Meanwhile, boil a kettle and drain the butter beans.
Heat 1 tbsp oil in a separate pan and add the remaining garlic and fry for 2 mins. Then add the butter beans with 100ml boiling water and cook on low heat for 5 mins until the beans have softened.
Mash the butter beans with a potato masher or the back of a fork. Season with sea salt and black pepper. Add a little more boiling water to this if needed to make a smooth mash.
To serve, spoon the butter bean mash onto two warm plates. Top with the sundried tomato and olive ragu.
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