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Beany pasta pot

A superhealthy dish - counts as 2 of your 5-a-day

  • Prep: 5 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 233
  • Carbohydrates 35
  • Saturated Fat 2
  • Sugar 11
  • Protein 10
  • Fat 7
  • Fibre 5
  • Salt 0.94

Nutrition per serving

  • Calories 233
  • Carbohydrates 35
  • Saturated Fat 2
  • Sugar 11
  • Protein 10
  • Fat 7
  • Fibre 5
  • Salt 0.94

Ingredients

  • 1 tbsp sunflower oil
  • 1 onion, finely chopped
  • 1 large apple, cored and chopped
  • 410g tin chopped tomatoes with garlic and herbs
  • 300ml carton passata
  • 290g tin borlotti beans, drained and rinsed
  • 3 tbsp red pesto
  • 300g leftover cooked pasta or 220g pack ready-to-use pasta

Method

  1. Heat oil in a pan and gently fry the onion for 3 mins. Stir in the apple and cook for 2-3 mins until both have softened. Stir in tomatoes, passata and beans.

  2. Bring to the boil, then simmer gently for 10 mins. Stir in the pesto and pasta, mixing well until the pasta is heated through. Serve in bowls with crusty bread.

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