Bean and tomato pasta potby Jan Robinson |
| Preperation time: 10 mins Cooking time: 20 mins Serves: 4 |
| Recipe Ingredients |
| 1 tbsp sunflower oil; 1 onion, finely chopped; 1 large apple, cored and chopped into small cubes; 1 clove garlic, crushed; 410g tin chopped tomatoes; 300ml carton passata; pinch of mixed herbs; 290g tin borlotti beans, drained and rinsed; 3 tbsp sun-dried tomato pesto; appox 300g pasta such as fusilli. |
| Recipe Method |
| Heat the oil in a pan and cook the onion for
about 5 minutes over a gentle heat. Add the apple and continue to
cook for another 3 minutes until the apple is soft. Add the chopped tomatoes, passata, garlic, mixed herbs and beans. Bring to the boil and gently simmer for 10 minutes. Meanwhile cook the pasta in boiling water according to the packet instructions. Once cooked drain the pasta and add to the tomato sauce along with the pesto. Mix well and gently heat through. |
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chorizo, pasta and bean soup Pasta with a mushroom, red wine and herb sauce South American spicy main meal soup Light minestrone soup with gnocchi Chickpea dhal |
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