Presto Pasta Nights: Beany pasta pot

This is the pasta week. For Meeta’s Monthly Mingle I prepared an Asparagus Cream Pasta and two days later I prepared the

Beany pasta pot

Beany pasta pot

My son was very happy! I have to admit, that the following recipe was only the inspiration for that dish. I had left-over borlotti beans in tomato sauce. I fried an onion with the apple and turned all together with penne into the pasta dish. Simple and delicious!

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Beany pasta pot
Categories: Pasta
Yield: 4 Servings


1 tablesp.   Sunflower oil
1     Onion, finely chopped
1 large   Apple, cored and chopped
410 grams   Tin chopped tomatoes with garlic and herbs
300 ml   Carton passata
290 grams   Tin borlotti beans, drained and rinsed
3 tablesp.   Red pesto
300 grams   Leftover cooked pasta
220 grams   Pack ready-to-use pasta


  Good Food magazine, April 2006

  Edited *RK* 05/09/2007 by
  Ulrike Westphal


1. Heat oil in a pan and gently fry the onion for 3 mins. Stir in the apple and cook for 2-3 mins until both have softened. Stir in tomatoes, passata and beans.

2. Bring to the boil, then simmer gently for 10 mins. Stir in the pesto and pasta, mixing well until the pasta is heated through. Serve in bowls with crusty bread.

:Nutrition per serving:233 kcalories, protein 10g, carbohydrate 35g, fat 7g, saturated fat 2g, fibre 5g, sugar 11g, salt 0.94g

:Easily doubled
:Prep 5 mins
:Cook 15 mins


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2 thoughts on “Presto Pasta Nights: Beany pasta pot

  1. meltingwok at

    Wow, thanks, I never thought of using baked beans in a pasta dish. My mom used to cook this with ground pork and scrambled eggs on toast bread instead. Thanks for sharing, cheers !:)


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