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 1/2 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.
