Creamy courgette pasta with mushroom, pea and butterbean sauce

Ingredients:

1 teaspoon garlic powder

2 courgettes

Handful of fresh basil

400g pasta

400g butterbeans

133g mushrooms

133g peas

67ml of cream or plant-based cream

Directions:

1. Saute the diced courgettes in a pan and put to one side.

2. Add the chopped mushrooms, peas, and butterbeans to a pan and heat through until soft.

3. Add the cream and mix through.

4. Remove from the heat and blend to a smooth sauce (add water if the liquid is too thick)

5. Add the courgettes to the sauce.

6. Mix the cooked pasta with the sauce.

7. Finish with the basil and serve.