Tomato and Smoked Paprika Butterbean Pasta and a GIVEAWAY

Nothing says a simple supper better than a bowl of pasta. Pasta dishes are one of those dishes I find easy to whip up, but so incredibly comforting to tuck into. For so long I used to avoid pasta (why, oh why!?), but gone are those days. It’s always been something I love, so I’m really happy to share this recipe with you! I must admit, I’m amazed by the endless varieties of ‘pasta’ and ‘rice’ that seem to be appearing on the market (nope, personally I just don’t think that ‘courgetti’ or ‘cauli rice’ quite make the cut), but equally I do like to try different types as there are some great ones out there too!

A few of my favourite pastas include:

  • Wholewheat durum pasta (*such as the one by Mr Organic that you can win over on my Instagram).
  • Pasta made from chickpea flour (Del Ugo do a great fresh version)
  • Pasta made from lentils (Tolerant Foods do an awesome range).

Today’s recipe is a plant based recipe made from a handful of store cupboard ingreidents. My cupboard is never complete without a bag of pasta, a few tins of cooked beans and some tomato sauce. Simple ingredients, when combined, make delicious food. It’s great for the end of the week you’re coming to the end of the fridge supplies. A handful of greens is all you need and you’re good to go!

I don’t really focus on ‘five a day’ as I eat a variety of fruits and vegetables each day, but for those of you who are interested, this recipe tallies in at about four portions a serving. Follow this up with some fruit with your dessert and you’ve got your five a day in one meal!

Here’s the breakdown:

  • ½ a tin of butterbeans = 1 of your five a day
  • 150ml tomato passata = 1 of your five a day
  • 3 handfuls of greens = 1 of your five a day
  • A side of 100g of steamed/boiled broccoli  = 1 of your five a day.

I chose to use passata instead of tinned tomatoes to shake things up. Passata isoften overlooked as purely a ‘pizza topping’ but it makes glorious sauces! It’s a seedless tomato puree made from crushed tomatoes, which are sieved to remove the peel and seeds, so it’s lovely and smooth.

Finally, the giveaway! With over 9000 of you following my Instagram, I wanted to say a MASSIVE thank you (honestly I can’t believe the community I’ve got on here) and to give something back to you all. Over the next few weeks I’ve got some exciting giveaways lined up. The first is the chance to win some delicious Italian products from Mr Organic. To be in with a chance of winning the three Mr Organic ingredients used in this pasta dish (wholewheat pasta, butterbeans and passata) PLUS one product entirely of your choosing simply follow me @mylifeisforliving and @mr_organic, tag a friend who LOVES Italian food and tell me what product you’d like to add to the prize. The giveaway ends midnight on Monday 1st May and is for the U.K. only. Good luck! 

Oh and I also wanted to add that Mr Organic have not sponsored this post. They were kind enough to offer me the products as a prize for one lucky winner, but all opinions are entirely my own. As you know, I would never share something unless I truly believe in it and used it myself. Mr Organic are just one of those brands that I trust - I’ve used their products for many years and love their range, both new and old.

Now for the recipe…

Tomato and Smoked Paprika Butterbean Pasta

Time: 25 minutes

Serves: 2   

Vegan

 

Ingredients:

  • 1 tin of butterbeans (240g drained weight)
  • 350g tomato passata  
  • 100ml water
  • 3 handfuls of raw kale
  • 3 handfuls of raw spinach
  • 1 tbsp. olive oil
  • 2 gloves of garlic, finely chopped
  • ½ tsp. smoked paprika
  • 2 tbsp. soya sauce
  • Salt and pepper, to season
  • 150-200g dried pasta (depending on your appetite)

 

Method:

  • In a large non-stick saucepan pan, heat the oil.
  • Once sizzling, add the garlic, smoked paprika and soya sauce, and cook for a minute or so until starting to brown.
  • Pour in the tomato passata, drained butterbeans and water. Bring to the boil and bubble for about 5 minutes until starting to thicken.
  • Meanwhile, start cooking your pasta.  Bring a large pan of water to the boil, add your pasta and cook according to the pack’s instructions.
  • Whilst the pasta is cooking, add the kale and spinach to your saucepan pan. It looks like a lot, but will reduce down very quickly! Continue to let the sauce bubble and reduce until ready to serve.
  • Drain the pasta and toss with the sauce. Serve with a generous grinding of black pepper and enjoy!

 

I’d love to know your thoughts on pasta. Do you like the good old store cupboard Italian durum wheat pasta, do you prefer a fresh variety, are gluten free pastas such as brown rice or quinoa pasta your thing or are you a fan of pasta made from legumes? Maybe you’re not even a fan of pasta at all - although how anyone can truly dislike pasta is beyond me… Apparently my gran doesn’t like it though, so I guess we’re all different!

Don’t forget to head on over to my Instagram to enter my giveaway – don’t delay as you’ve only got a few days to do so!

 

Until next time,

Hannah x

#mylifeisforliving