For those days when you want a tasty, comforting dinner but just can’t face a sink of washing up when you’re finished – this is for you.
For those days when you need to make lunch for the week but can’t face a sink of washing up when you’re finished – this is for you. Plus, you just can’t go wrong with pasta for lunch!
The butterbeans make it hearty and add an extra protein hit, too. We like wholewheat penne here but any pasta will work, just top up with more water/stock if you feel you’re pasta hasn’t quite cooked!
One-pot butterbean pastaPrint This
- 2 tbsp extra virgin olive oil
- 1 red onion, thinly sliced
- 3 garlic cloves, crushed
- 1 red pepper, sliced
- 200g cherry tomatoes, halved
- 1 tin butterbeans, drained and rinsed
- 1 tin chopped tomatoes
- 1 tsp dried oregano
- 1/2 tsp paprika
- 275g wholewheat penne pasta
- 460ml vegetable stock
- 1/2 tsp salt
- 3 handfuls kale
- Handful grated cheese [dairy or dairy-free]
 Begin by heating a large pan on a medium heat with 1 tbsp of the oil. Add the red onion, garlic, and cherry tomatoes.
 Meanwhile, massage the kale with the remaining tbsp of oil in a bowl and put to one side.
 Add the sliced pepper, oregano, and paprika to the pan and combine. After a few minutes add the butterbeans, chopped tomatoes, penne pasta and vegetable stock. Season with salt and leave to simmer, stirring frequently for 15 minutes.
 Once the pasta has absorbed most of the stock and is cooked, add the kale and allow to cook for 5 more minutes until wilted.
 Split the pasta between the lunchboxes and finish with grated cheese. Enjoy!