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Dinner recipe

Smoky Bean Tomato Pasta with Spinach and Basil

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Smoky tomato and cannellini bean pasta with softened peppers, spinach, basil and lemon.

Start planningStart cookingIngredients
55 min515 kcal4 base servingsDinnerVegetarianQuickOne Pan
ContainsEgg, Gluten
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Recipe and nutrition estimates

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Focus ingredients: pasta twists, cannellini beans, tomatoes, baby spinach

Dietary fit: Vegetarian

Serving tip: Cool leftovers in shallow portions and refrigerate within1–2hours at0–5°C. Use within48hours or the earlier ingredient use-by limit. Reheat only once until steaming hot throughout.

Smoky Bean Tomato Pasta with Spinach and Basil plated and ready to serve.

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Ingredients

What you need

  • 320g pasta twists
  • 480g cannellini beans
  • 400g chopped tomatoes
  • 150g baby spinach
  • 1 red onion
  • 150g red pepper
  • 3 cloves garlic
  • 1 lemon
  • 20g basil
  • 2 tsp smoked paprika
  • 30ml olive oil
  • 2200ml water

You'll also need

28cm deep4l saute pan, 4l saucepan, colander, measuring jug, knife and board

Method

Step by step

Up to 8 clear steps
  1. Smoky Bean Tomato Pasta with Spinach and Basil cooking step 1: Prep the veg.
    Step 1

    Prepare vegetables

    For more than four servings, repeat separate batches of no more than four using each batch’s share of the displayed ingredients. Keep pan loads and dimensions fixed and allow extra time. Finely dice onion and pepper, crush garlic and chop basil. Drain and rinse cooked cannellini beans to the displayed weight. Measure 2g lemon zest and 15ml juice; cut remaining fruit into wedges.

  2. Smoky Bean Tomato Pasta with Spinach and Basil cooking step 2: Cook the pasta.
    Step 2

    Soften the flavour base

    Heat 15ml oil in a 28cm deep 4l saute pan over medium heat. Cook onion and pepper for 8–10 minutes, stirring, until soft. Add all garlic,paprika and measured zest; cook 1 minute until fragrant.

    10 min
  3. Smoky Bean Tomato Pasta with Spinach and Basil cooking step 3: Soften the veg.
    Step 3

    Simmer the bean sauce

    Add all chopped tomatoes, drained cannellini beans and 200ml water. Bring to a simmer and cook uncovered for 12–15 minutes, stirring, until peppers are tender and sauce coats the beans.

    15 min
  4. Smoky Bean Tomato Pasta with Spinach and Basil cooking step 4: Build the sauce.
    Step 4

    Cook pasta and reserve water

    Meanwhile bring the remaining 2000ml water to the boil in a 4l saucepan. Add all pasta twists and cook 10–12 minutes or according to their packet, stirring occasionally, until just tender. Measure out 100ml cooking water before draining; keep this reserve separate.

    12 min
  5. Smoky Bean Tomato Pasta with Spinach and Basil cooking step 5: Add beans and spinach.
    Step 5

    Combine with spinach

    Stir all spinach into the sauce for 2–3 minutes until wilted. Add the drained pasta and 30ml of the reserved water, tossing over low heat for 1–2 minutes until coated and hot. Add only as much of the remaining reserve as needed for a coating sauce; discard unused water.

    3 min
  6. Smoky Bean Tomato Pasta with Spinach and Basil cooking step 6: Serve with basil.
    Step 6

    Finish and serve

    Take off the heat and fold in the remaining 15ml oil, all measured lemon juice and three-quarters of the basil. Divide equally between serving bowls, scatter the remaining basil and serve with all lemon wedges.