Toss-together Vegie Pasta
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- 75 g pulse pasta
- 75 g tinned corn drained
- ½ cup fresh napoli sauce
- ½ 400g tin of four bean mix
- shaved parmesan to serve
- fresh basil leaves torn and to serve
- saffron strands to serve
Cook pasta according to packet instructions. Drain, return to pan and add beans and corn.
Heat sauce over medium heat. Add sauce to pasta and toss until well combined. Top with parmesan and basil and serve with a green salad.