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?One-pot spicy butter bean tomato basil pasta?
?Recipe: In a wide saucepan, sauté 1 sliced sweet onion in heated olive oil (or vegetable broth) until onions soften, about 5 minutes. Add 1 pint halved cherry tomatoes (about 25) and 4 roughly sliced garlic cloves and continue sautéing until tomatoes start to soften, adding more broth or oil as needed. (Stir regularly so garlic doesn’t burn.) Add 1 tsp garlic powder, 3/4 tsp onion granules, 1/2 tsp chili powder, 1/2 tsp red chili flakes, 3/4 tsp black pepper, 1/2 tsp salt and cook for another 30 seconds. Add 2 cups low-sodium vegetable broth and bring to a boil. Once boiling, add 12oz dry pasta. Add more broth so pasta is just covered. Once broth returns to a boil and pasta starts to soften, mix and add 1-15oz can butter (or any) beans (rinsed and drained), 1 tbsp apple cider vinegar, 2 tsp Dijon mustard and 2 tbsp tomato paste. Stir regularly and cook until pasta is al dente (see packet cooking time as a guide). Add more broth gradually as needed when pasta starts to stick. When pasta is just cooked, add 2 large handfuls fresh basil leaves (roughly chopped) and mix well to incorporate before removing from heat. Add more freshly ground black pepper, red chili flakes and salt to taste.
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