One-Pot Baked Beans Pasta
One-Pot Baked Beans Pasta
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 onion, medium, finely chopped
- 1 tablespoon garlic, finely chopped
- 1/2 cup mixed bell peppers, (green, yellow, red), diced
- 1 can baked beans, approx. 400g, in its sauce
- 1 teaspoon chilli flakes
- 1 teaspoon dried oregano
- to taste salt
- 1 handful fresh basil leaves
- 1 teaspoon ketchup
- 200 g spaghetti, or pasta of choice
- 2-3 cups water, as needed to cook pasta
- 1/2 cup milk
- 1/4 cup cream
- 1/4 cup cheese, shredded mozzarella recommended
- as needed fresh basil, for garnish
- as needed chilli flakes, for garnish
Instructions
- 1
In a large skillet or pan, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat until the butter is melted.
⏱️ 1 min
- 2
Add the finely chopped onion and finely chopped garlic to the pan. Sauté until fragrant and translucent, about 3-5 minutes.
⏱️ 4 min
- 3
Stir in the diced mixed bell peppers and cook for another 1-2 minutes.
⏱️ 2 min
- 4
Pour in the can of baked beans along with 1 teaspoon of chilli flakes, 1 teaspoon of dried oregano, salt to taste, a handful of fresh basil leaves, and 1 teaspoon of ketchup. Mix everything well to combine.
⏱️ 2 min
- 5
Place the raw spaghetti directly into the pan. Break the spaghetti strands in half or thirds if needed to fit. Pour in enough water (2-3 cups) to submerge the pasta. Cover the pan with a lid and cook on medium heat, stirring occasionally, until the pasta is cooked through and tender, about 10-12 minutes.
⏱️ 12 min
- 6
Uncover the pan, turn the heat to low, and stir in the 1/2 cup of milk and 1/4 cup of cream to create a velvety sauce.
⏱️ 2 min
- 7
Top with a generous layer of 1/4 cup of shredded cheese (mozzarella recommended) and extra fresh basil leaves. Cover for 2-3 minutes until the cheese melts into gooey perfection.
⏱️ 3 min
- 8
Serve hot, garnished with fresh basil and chilli flakes as desired. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Baked Beans Pasta
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 onion, medium, finely chopped
- 1 tablespoon garlic, finely chopped
- 1/2 cup mixed bell peppers, (green, yellow, red), diced
- 1 can baked beans, approx. 400g, in its sauce
- 1 teaspoon chilli flakes
- 1 teaspoon dried oregano
- to taste salt
- 1 handful fresh basil leaves
- 1 teaspoon ketchup
- 200 g spaghetti, or pasta of choice
- 2-3 cups water, as needed to cook pasta
- 1/2 cup milk
- 1/4 cup cream
- 1/4 cup cheese, shredded mozzarella recommended
- as needed fresh basil, for garnish
- as needed chilli flakes, for garnish
Instructions
- 1
In a large skillet or pan, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat until the butter is melted.
⏱️ 1 min - 2
Add the finely chopped onion and finely chopped garlic to the pan. Sauté until fragrant and translucent, about 3-5 minutes.
⏱️ 4 min - 3
Stir in the diced mixed bell peppers and cook for another 1-2 minutes.
⏱️ 2 min - 4
Pour in the can of baked beans along with 1 teaspoon of chilli flakes, 1 teaspoon of dried oregano, salt to taste, a handful of fresh basil leaves, and 1 teaspoon of ketchup. Mix everything well to combine.
⏱️ 2 min - 5
Place the raw spaghetti directly into the pan. Break the spaghetti strands in half or thirds if needed to fit. Pour in enough water (2-3 cups) to submerge the pasta. Cover the pan with a lid and cook on medium heat, stirring occasionally, until the pasta is cooked through and tender, about 10-12 minutes.
⏱️ 12 min - 6
Uncover the pan, turn the heat to low, and stir in the 1/2 cup of milk and 1/4 cup of cream to create a velvety sauce.
⏱️ 2 min - 7
Top with a generous layer of 1/4 cup of shredded cheese (mozzarella recommended) and extra fresh basil leaves. Cover for 2-3 minutes until the cheese melts into gooey perfection.
⏱️ 3 min - 8
Serve hot, garnished with fresh basil and chilli flakes as desired. Enjoy!
⏱️ 1 min