Ingredients

8oz/225g mushrooms, sliced
8oz/225g carrots, diced
14oz/400g can black-eyed beans, drained
14oz/400g can tomatoes
2 tbsp tomato puree
1 tbsp soy sauce
1 tsp dried basil
1 tbsp sunflower oil
1 onion, roughly chopped
Salt and black pepper
1 small cauliflower, in small florets
1 tsp dried oregano
1 tsp basil
1 tbsp soy sauce
8oz/225g wholewheat pasta twists

Method

Fry the onion in the heated oil for about 5 minutes, till soft. Add the cauliflower, carrots, beans and mushrooms and cook for a further 5 minutes

Add the herbs, tomatoes and tomato puree, then bring to the boil and simmer uncovered for 20 minutes. Season with soy sauce, salt and pepper

Bring a saucepan of water to the boil, then add a teaspoon of salt, oil and pasta. Boil for about 10 minutes or until tender. Drain and place on a warm dish and top with the sauce