Beany Tomato Pasta
Instructions
Ingredients
1 onion, peeled and sliced
1 tinned tomatoes – plum or chopped
2 garlic cloves, peeled and crushed
2 peppers, deseeded and chop pieces
1 tinned beans in water – cannellini, borlotti, haricot, pinto etc
2 courgettes, chop into chunks
300g (12oz) wholewheat pasta
2 tablespoons tomato puree
2 teaspoons vegetable/ olive oil
1-2 teaspoons dried mixed herbs
100g (4oz) mature cheddar cheese
Black pepper to season (optional)
Method
Heat the oil in a large/deep saucepan
Add the onions and garlic and gently fry for a few minutes until soft
Add the peppers and courgettes and continue to cook for a few more minutes
Add the tomato puree, herbs, tinned tomatoes and season with black pepper. Simmer for 15 minutes with lid on, stir occasionally
Drain the water from the tinned beans and add to the pan. Cook for a further 10 minutes, stir occasionally
Meanwhile bring to the boil a large saucepan of water, add the pasta and cook for 10 minutes until tender or according to packet instructions then drain
Add the pasts to the vegetable tomato sauce and mix together
Top with a small handful of grated cheese (optional) and serve
