Spaghetti and butter bean casserole

Ingredients

• 225g wholewheat spaghetti/pasta
• 1 can cooked butter beans
• 1 large onion, chopped finely
• 1 clove garlic, crushed
• 1 red pepper, finely sliced
• 1 can chopped tomatoes
• 140g tomato purée
• 1 tsp caster sugar
• ½ tsp oregano
• ½ tsp thyme
• 2 tbsp vegan margarine
• 55g wholewheat breadcrumbs

Method

1. Preheat the oven to 180°C
2. Cook the spaghetti until just tender.
3. Sauté the chopped vegetables and garlic until soft, but not brown.
4. Add in the tomatoes, tomato purée, sugar and herbs. Mix well and simmer over a low heat for about 20 mins.
5. Mix the spaghetti, beans and tomato sauce in a casserole dish. Melt the margarine and stir in the breadcrumbs. Toss these over the top.
6. Bake for 45 mins until the crumbs are golden brown.