Pasta and beans

By Hope Malau
01 December 2015

A budget-friendly protein-packed pasta!

Serves: 4-6 Preparation: 5 min Cooking: 20 min

  • 30 ml (2 T) olive oil
  • 500 g beef goulash
  • 1 onion, chopped
  • 1 garlic clove, finely chopped
  • 1 celery stalk, chopped
  • handful of basil, chopped
  • 400 g tomato puree
  • 400g tin borlotti beans
  • salt and pepper
  • 250 g mini pasta shells

1. Heat oil in a pan over medium heat. Brown the beef for 5 minutes, add the onions and garlic for 3 minutes or until golden. Add celery, basil, tomato puree and 125 ml (½ c) water. Bring to the boil, then reduce heat to low and cook for 5 minutes or until slightly reduced. Add beans and season with salt and pepper.

2. Cook pasta in a pot of boiling salted water until al dente. Drain, reserving 80 ml water, and add pasta and water to sauce. Cook for a minute to heat through.

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