This easy, delicious one-tray roasted pepper and butter bean pasta is the perfect midweek meal-vegan, packed with flavor, and incredibly simple to make!
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This one-tray roasted pepper and butter bean pasta is a must-try vegan dish that's bursting with flavour. The roasted peppers and onions create a rich, smoky sauce that's both delicious and comforting. Best of all, it's incredibly easy to make-just toss everything into one dish and let your oven do the work. Perfect for a fuss-free midweek meal that the whole family will love!
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Ingredients
The ingredients in this recipe are both nutritious and filling. Butter beans are an excellent source of plant-based protein and fibre, which help keep you feeling satisfied longer. Peppers, onions, and spinach are packed with vitamins, antioxidants, and minerals, boosting the dish's nutritional value. All the ingredients used are affordable and readily available in most supermarkets, making it convenient to put together anytime. You can use any colour peppers, but I like to use a mix of red peppers, yellow peppers and green peppers to make it more colourful.
You will need:
- peppers, sliced
- onions, sliced
- garlic cloves, crushed
- olive oil
- tinned chopped tomatoes
- smoked paprika
- tinned butter beans (rinsed and drained)
- vegetable stock
- penne pasta
- red wine vinegar
- caster sugar
- baby spinach
- fresh basil leaves
For exact quantities see the recipe card below.
Instructions
Slice the peppers, onion and mince the garlic and add to a large oven proof roasting dish. Drizzle with olive oil and season with salt and black pepper. Toss to coat and roast for 20 minutes until the peppers are tender.
Stir in the remaining ingredients, except for the spinach and basil. Cover with foil and cook for 20-25 minutes until the pasta is soft.
Remove from the oven and add the spinach, stir it until wilted.
Roasted Pepper and Butter Bean Pasta Serving Suggestions
- Serve with warm, crusty bread or garlic bread to soak up the delicious sauce.
- Pair with a fresh mixed green salad tossed with a tangy vinaigrette for a balanced meal.
- Sprinkle with vegan parmesan style cheese or nutritional yeast for added flavour.
- Add a pinch of chili flakes for those who enjoy an extra kick of heat.
- Top with toasted pine nuts or sliced almonds for a delightful crunch.
Substitutions and Variations
- Vegetable Variations: Substitute or add other veggies like courgettes, aubergine, mushrooms, or cherry tomatoes. Try kale or Swiss chard instead of spinach.
- Bean Substitutions: Use white beans, lima beans, chickpeas, cannellini beans, or kidney beans as alternatives to butter beans.
- Pasta Choices: Swap penne pasta for fusilli, rigatoni, or whole-wheat pasta for extra fibre. Use gluten-free pasta to make the dish gluten-friendly.
- Flavour Adjustments: Add dried oregano, thyme, or Italian seasoning for extra herby flavours or red pepper flakes for some spice. For extra smokiness, include a pinch of chipotle chilli powder alongside the smoked paprika. You could also add finely chopped sun-dried tomatoes or tomato paste for a deeper flavour. Try using red onion for a sweeter flavour.
I love this recipe as it is so easy to make and really nutritious, it is the perfect easy weeknight dinner, simple to prepare and with simple ingredients too. The creamy butter beans add to the protein content and the creamy sauce is just delicious, even though it doesn't have any actual cream in it - it's the best part for me! The flavour really intensifies overnight so I love having the leftovers for lunch the next day.
FAQ's
Can you freeze roasted pepper and butter bean pasta?
No, this recipe isn't really suitable for freezing. Cooked pasta tends to go soggy if frozen and defrosted.
How long does roasted pepper and butter bean pasta last in the fridge?
It can be stored in the fridge in an airtight container for up to 3-4 days.
Can you make this red pepper pasta gluten-free?
Absolutely! Simply substitute regular penne pasta for your favourite gluten-free pasta alternative.
What can I use instead of butter beans?
Great alternatives include chickpeas, cannellini beans, or kidney beans, all of which work well in this dish.
Can I add extra protein to this easy pasta recipe?
Definitely! Tofu, tempeh, or vegan sausage can be roasted or pan-fried and added for additional protein.
📖 Recipe
One-Tray Roasted Pepper and Butter Bean Pasta
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This easy, delicious one-tray roasted pepper and butter bean pasta is the perfect midweek meal-vegan, packed with flavor, and incredibly simple to make!
Ingredients
3 peppers, sliced
2 onions, sliced
2 garlic cloves, crushed
2 tbsp olive oil
400g tinned chopped tomatoes
2 tsp smoked paprika
400g tin butter beans (rinsed and drained)
550ml vegetable stock
350g penne pasta
1 tbsp red wine vinegar
1 ½ tsp caster sugar
150g baby spinach
15g fresh basil leaves
Instructions
Slice the peppers, onion and mince the garlic and add to a large oven proof roasting dish.
Drizzle with olive oil and season with salt and pepper.
Toss to coat and roast for 20 minutes until the peppers are tender.
Stir in the remaining ingredients, except for the spinach and basil.
Cover with foil and cook for 20-25 minutes until the pasta is soft.
Remove from the oven and add the spinach, stir it until wilted.
Top with basil leaves to serve.
Notes
Make sure as much of the pasta as possible is submerged under the liquid to ensure that it cooks through properly.
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