Tomato and bean pasta with spinach
A thick, garlicky tomato pasta with beans and spinach – cheap, filling and made in one pot.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4 people
- Vegetarian
- Budget-friendly
Ingredients
Quantities adjust to the number of servings.
- Olive oil2 tbsp
- Onion1
- Carrot100 g
- Garlic3 cloves
- Tinned chopped tomatoes (400 g)1
- Tinned kidney beans (400 g)1
- Vegetable stock800 ml
- Penne (dried)250 g
- Baby spinach75 g
- Parmesan30 g
- Saltto taste
- Ground black pepperto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Cook the chopped onion and carrot in the oil in a large saucepan over a medium heat for 5 minutes, then add the crushed garlic for 30 seconds.
Add the chopped tomatoes, drained beans and stock and bring to the boil.
Add the uncooked pasta and simmer for 10–12 minutes, stirring often, until the pasta is tender and the liquid has turned into a thick sauce. Add a splash of water if it gets too thick.
Stir in the spinach, season and serve with grated Parmesan.