One-tray baked pepper and butter bean pasta recipe
In partnership with British Heart Foundation
If you're looking for an easy, fuss-free dinner, this vegan traybake is the one for you. Bright peppers, a scattering of butter beans and leafy green spinach make this vibrant meal healthy and delicious. Just get all the ingredients on the tray, whack it in the oven and let it do all the hard work.
See method- Serves 4
- 5 mins to prepare and 45 mins to cook
- 554 calories / serving
- Freezable
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 3 mixed peppers, deseeded and sliced
- 2 onions, finely sliced
- 2 garlic cloves, sliced
- 2 tbsp olive oil
- 400g tin chopped tomatoes
- 2 tsp smoked paprika
- 400g tin butter beans, rinsed and drained
- 1 vegetable stock pot, made up to 550ml
- 350g penne
- 1 tbsp red wine vinegar
- 1½ tsp caster sugar
- 150g baby spinach
- 15g fresh basil, leaves picked and chopped
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Shop ingredientsEach serving contains
- Energy
- 2345kJ 554.0kcal
- Fat
- 11g
- Saturates
- 2g
- Sugars
- 26g
- Salt
- 1.3g
of the Reference intake
Carbohydrate 99.5gProtein 19.1gFibre 12.4g
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Sign in to shopMethod
- Preheat the oven to gas 7, 220°C, fan 200°C. Tip the peppers, onions and garlic into a large roasting dish and drizzle over the oil. Season and toss together. Roast for 20 mins or until the peppers are tender.
- Stir in all the remaining ingredients, apart from the spinach and basil. Mix until the pasta is submerged in the sauce.
- Cover with foil, return to the oven and cook for 20-25 mins until the pasta is tender and the sauce has thickened to coat the pasta. Add the spinach, stir to wilt and coat in the sauce, then scatter with the basil to serve.
- See more Vegan recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
