After a super-busy week we’ve topped it off with a spot of last minute Christmas shopping, a trip to the ballet, followed by the dancing school Christmas party! Back home, it calls for an evening slumped on the sofa in pyjamas to watch the Strictly Come Dancing final with a bowl of comforting pasta.
This dish is a kind of homage to old favourite baked bean pasta, crossed with a (very mild) chilli. Perfect for the whole family, cooks in one pot and it’s quick and easy. I may even get to treat myself to a glass of wine!
- 300g macaroni
- 1 x red onion, finely chopped
- 1 x garlic clove, crushed
- 150g frozen sweetcorn
- 2 x 400g tins chopped tomatoes
- 1 x 400g tin black beans
- 1 x 400g tin kidney beans
- 1 x 400g tin borlotti beans
- 500ml veg stock
- 1 x tbsp flour
- 2 x tsp paprika
- 200g cheddar, grated
- Handful of coriander, finely chopped
Sweat the onion and garlic in olive oil until soft. Stir in the paprika and flour and stir until coated.
Add the drained beans, sweetcorn, tinned tomatoes and stock. Bring to the boil then add the pasta.
Cover and simmer for 12-15 minutes but stir regularly so the pasta doesn’t stick to the bottom of the pot.
Stir through the cheese and coriander to serve.
I deliberately kept this dish super-mild to appeal to the kids but it would work equally well with the addition of fresh chillies, chilli powder or cayenne pepper to give it a kick. But tonight I’m all about an easy night.