I always love a meal that can be whipped up in just one or two pans. This meal is a beautiful example of comfort and nutrition in one.

In one pan, I boiled up the pasta. I used orrechiette, but any shape would be fine.

In the other, I fried chopped onion, garlic and brussels sprouts until brown and soft. The kitchen smelt amazing! To that I added chopped mushrooms (a mixture of fresh button and re-hydrated shiitake) and fried for a few minutes longer.

Once the pasta was almost ready, I threw in with the veges a tin of 4 bean mix (drained), chopped pre-cooked beetroot, and a handful of fresh herbs. The crumbled feta and toasted walnuts scattered over the top took it next level!