Simple Basil and Parmesan Agnolotti

Since I get home from work so late now, I’ve been trying to think of simple and easy meals that are still healthy and choc full of veggies that I can make. This one happens to be one of the simplest I’ve made so far, and we both loved how it turned out!

Inspired Life with Jess || Simple Agnolotti


500 grams basil and parmesan agnolotti
250 grams mushrooms
1/2 capsicum
425 gram can of kidney beans
2 tablespoons butter
1 tablespoon garlic
350 grams passata
100 grams baby spinach leaves
1 tablespoon dried oregano
1 tablespoon dried basil


  1. Chop the capsicum and slice the mushrooms
  2. Cook the capsicum, mushrooms and kidney beans in the butter for flavour
  3. While cooking, cook the agnolotti following the package directions
  4. Once the pasta is cooked, drain it and mix through bean mix, herbs and passata and heat
  5. Just before serving, mix in the spinach leaves and leave to slightly wilt, then serve


  • You can get away with using any filled pasta for this. We just happened to have the agnolotti on hand, but tortellini or ravioli will also work well.
  • Adding 1/4 teaspoon of chilli will give a nice kick! And you can also mix up the types of herbs you use, or add in fresh herbs instead
  • Add in different types of veggies. I think I want to try this with some squash, grated carrot and grated zucchini. Rocket would also give a bit of peppery punch

2 thoughts on “Simple Basil and Parmesan Agnolotti

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