There are certain days when you look in the fridge and inspiration is at a loss primarily due to the fact that you really need to go and get some shopping in and there isn’t (on the face of it) anything to eat…ah ha let me stop you there my friends because in my experience these days can end up producing some mouth watering goodies once a little lateral thinking is put in place.  Give me a bag of purple beans, two portobello mushrooms, some wheat free pasta and a bit of oat cream and garlic and ta da…a feast fit for….well me and my hubby!

Ingredients

Serves 2 people

1 bag purple beans sliced super thin – these could be green beans it is just what i had to use up in my fridge

2 portobello mushrooms chopped up into teeny tiny pieces

3 cloves of minced garlic or for lazy gals like me some garlic infused extra virgin olive oil

extra virgin olive oil for cooking and drizzling

drizzle of oat or coconut cream

250g Doves organic maize and rice pasta

Method

Cook the pasta as per the manufacturers instructions

Whilst pasta is cooking, chop the mushroom and beans and put a heavy based pan to heat on a low to medium flame.

Put a few decent glugs of the olive oil into the pan and add the purple beans and garlic, stirring round for a few minutes.  Once they start to turn green add the mushrooms and continue to stir occasionally until the mushroom has softened.

Season with sea salt and plenty of black pepper and drizzle on a good glug of oat or coconut cream (this will absorb all the lovely flavour from the pan) and warm through.

Spoon this mixture over the cooked and drained pasta and add another drizzle of oilve oil if you fancy.

Enjoy!

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