Shopping list

250g pasta shells or other shapes

50g Benecol® Olive Spread

6 spring onions, chopped

110g mangetout

1-2 red chilli, deseeded and diced

2 cloves garlic, crushed

2 tbsp coriander leaves, torn or roughly chopped

150g sweetcorn, defrosted if frozen

Finely grated zest and juice 1 lime, plus wedges to serve

2 x 170g cans white crab meat

Chilli Crab Pasta

10

PREP

10

COOK

0.8

STANOLS

4

SERVES

Description

Cool this completely and serve as a pasta salad or take to work in a lunch box

One serving contains 0.8g of your daily requirement of 1.5-3g of plant stanols

Method

1. Bring a large pan of water to the boil, add the pasta and cook according to the packet instructions. Drain well and return to the pan.
2. Melt the Benecol® Olive Spread in a pan add the spring onions, mangetout, chilli and garlic and stir fry for 2-3 minutes until softened. Toss in the remaining ingredients and heat through stirring gently. Add the mixture to the pasta, mix well and season with some black pepper. Serve with the lime wedges.

Chilli Crab Pasta

10

PREP

10

COOK

0.8

STANOLS

4

SERVES

Shopping list

250g pasta shells or other shapes

50g Benecol® Olive Spread

6 spring onions, chopped

110g mangetout

1-2 red chilli, deseeded and diced

2 cloves garlic, crushed

2 tbsp coriander leaves, torn or roughly chopped

150g sweetcorn, defrosted if frozen

Finely grated zest and juice 1 lime, plus wedges to serve

2 x 170g cans white crab meat

Description

Cool this completely and serve as a pasta salad or take to work in a lunch box

One serving contains 0.8g of your daily requirement of 1.5-3g of plant stanols

Method

1. Bring a large pan of water to the boil, add the pasta and cook according to the packet instructions. Drain well and return to the pan.
2. Melt the Benecol® Olive Spread in a pan add the spring onions, mangetout, chilli and garlic and stir fry for 2-3 minutes until softened. Toss in the remaining ingredients and heat through stirring gently. Add the mixture to the pasta, mix well and season with some black pepper. Serve with the lime wedges.