4 cups penne

1 tbl olive oil

1 onion, finely chopped

2 cloves garlic, crushed

4 cups button mushrooms, sliced

12 sundried tomato halves, chopped

1 420g can borlotti beans, drained

1-2 tbl parsley, finely chopped

2 tomatoes, chopped OR

1 punnet cherry tomatoes

salt and pepper, to taste

1. Chop the vegetables, then set the pasta cooking.

2. Saute the onion and garlic in the oil until golden, then add the mushrooms and cook for a few more minutes, stirring well.

3. Add the remaining ingredients and heat through. Add just enough water to stop the sauce sticking.

4. Drain the cooked pasta and mix with the sauce. Serve with a green salad. For 4 people.