Gluten free pasta with houmous, butterbeans and spinach

This easy gluten-free dish is perfect for a tasty lunch!

Serves 4

Ingredients

1 tbsp extra virgin olive oil1 red onion, thinly sliced or chopped2 tbsp pumpkin seeds1 tbsp fresh thyme, chopped400g can butterbeans in water, drained and rinsed250g dried gluten-free pasta50g pitted black olives, halved100g reduced-fat houmousHandful of fresh basil100g baby spinach

Method

• Heat the olive oil in a large non-stick frying pan over a medium heat. Add the onion, pumpkin seeds and thyme. Cook gently for 15 minutes, stirring, or until the onion is soft. Add the butter beans, mix well and season with black pepper. Warm through for a further 3-4 minutes.

• Meanwhile, cook the pasta according to the pack instructions. Drain, then tip back into the pan.

• Add the cooked butter bean mix, olives, houmous and basil and spinach. Return to a low heat and cook for 1–2 minutes, then serve.