Black Bean and Tomato Pasta

🧂 Ingredients

• 240 g wholewheat pasta

  (or pea pasta for gluten free)
• 2.5 tbsp rapeseed oil
• 2 medium red onion

  (peeled & chopped)
• 1 red pepper

  (deseeded & chopped)
• 1 orange pepper

  (deseeded & chopped)
• 2 clove garlic

  (peeled & finely diced)
• 2 medium carrots

  (peeled if not organic and grated)
• 1 courgette

  (grated)
• 400 ml tomato passata
• 1 tbsp tomato puree
• 1 can black beans

  (drained & rinsed)
• 2 tsp smoked paprika
• 0.5 tsp black pepper
• 1 tsp oregano
• 1 tsp basil
• 0.5 tsp chilli powder (optional)
• 50 g pine nuts
• 8 tbsp yoghurt (optional)

Instructions

• 1 Bring a large pan of water to the boil and add in the pasta. Cook as per packet
  instructions - usually about 25 minutes.
• 2 In a different large pan, heat the oil and then add in the garlic, onion and
  peppers. Cook for 5 minutes until they are starting to soften.
• 3 Add the grated carrot and courgette and give everything a quick stir.
• 4 Leave to cook for a few minutes, adding a tablespoon of water to the pan if need
  be to help things from sticking.
• 5 Add the tomato passata and puree, mix it all together, bring to a simmer and
  then leave on a low heat for 10 minutes.
• 6 For the last 5 minutes of cooking time, add the black beans along with the
  smoked paprika (add some chipotle chilli or chilli powder too if you like things
  a bit spicy).
• 7 Stir gently for a minute or so and then serve with the drained pasta and a
  sprinkle of pine nuts.

Nutrition Info