Beany pasta pot

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Good Food

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Recipe by Good Food

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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.

Per serving

233 kcalories, protein 10g, carbohydrate 35g, fat 7 g, saturated fat 2g, fibre 5g, sugar 11g, salt 0.94 g

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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

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Difficulty and servings

Serves 4

Easily doubled

Preparation and cooking times

Prep 5 mins

Cook 15 mins

Vegetarian, Super healthy

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

Per serving

233 kcalories, protein 10g, carbohydrate 35g, fat 7 g, saturated fat 2g, fibre 5g, sugar 11g, salt 0.94 g

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