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Green bean pasta with ponzu sauce

Serves 2 as a quick weeknight dinner

Vegetarian, vegan, dairy free


For the sauce:
3 tbsp ponzu sauce
3 cloves garlic, minced
1/2 tsp chilli flakes, or more/less to taste
1/4 tsp toasted sesame oil
squeeze of lime (optional)

For the pasta:
150g pasta
a large handful of green beans, topped/tailed and chopped into pieces
1 tin of chickpeas, drained and rinsed
a handful of cherry tomatoes, halved

salt/pepper to taste


  1. First of all, make the sauce by mixing the ingredients together. Taste and adjust to your liking.
  2. Bring a large pan of salted water to the boil and add the pasta. About 3 minutes before it's cooked, add the beans.
  3. Drain the pasta and beans and return to the pan. Add the chickpeas and cherry tomatoes.
  4. Add the sauce & stir through. Serve immediately.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Green bean pasta with ponzu sauce in bowl