Roasted Green Bean and Tomato Pasta - dig into a plate of this simple easy pasta dish with the delicious flavours of roasted french green beans with sweet fresh tomatoes with garlic.
Roasted Green Beans and Tomatoes
One vegetable I love is French green beans, delicious when roasted with some simple seasoning and garlic like in this recipe for Roasted French Green Beans and so good I can eat a plate of them on their own.
So when I picked up some French Beans up at the grocery store this week and a new recipe was a must. So with some Penne Pasta in hand, settled on a yummy pasta dish using a couple of other ingredients that would pair well, such as fresh ripe tomatoes which create such a beautiful sauce you will want to make this again and again.
Can I use frozen beans?
While certain frozen vegetables are fine, I actually don't really care for frozen beans, to me they just don't have the same taste and end up with a weird rubbery texture that can be unpleasant.
If you are going to use frozen beans I recommend using whole extra fine green beans for the best result, do not use cut beans, I find those are the worst for recipe like this, as they tend to be poor quality.
Best type of Fresh Tomatoes for Pasta Recipes
When it comes to making a sauce for pasta you may be wondering what the best type of fresh tomatoes are to use. Avoid tomatoes that are labelled as salad tomatoes, etc these have very little taste and tend to be not very vibrant in colour, they really are not great to use in sauces.
You want tomatoes that are nice and ripe with a beautiful red colour and that have meaty flesh with little to no seeds as these will yield the best sauce.
My favourites are Roma Tomatoes or Plum tomatoes, but when these are not available fresh I will use large on the vine tomatoes.
Can I use Canned Tomatoes?
When it comes to a recipe like this where all that amazing taste comes from fresh ingredients I avoid using canned tomatoes, they are quite acidic in taste. Yes you can add some sugar to tone down the acidity, but to me they just do not compare in any way to fresh tomatoes.
Use them if you really must, but be aware that for the best taste in this recipe, fresh is best.
How to Peel Fresh Tomatoes
It is absolutely find to leave the skin on the tomatoes for this recipe (it's all good fibre right?), but if you prefer no skins you may be wondering what is the easiest way to peel a tomatoes.
One of the reasons many get put off using fresh tomatoes in sauces is because peeling the skin can seem like far too much hassle and effort.
While the method of scoring, blanching and then peeling fresh tomatoes can take a little longer, there is a much quicker method using a handy kitchen tool called a serrated peeler. It is perfect for soft fruits and vegetables as the little teeth grip the skin peeling it effortlessly and super quick too. Not to be mistaken with a regular vegetable peeler that doesn't have the little serrated teeth.
I have this Kuhn Rikon Serrated Peeler which you can find on Amazon, but there are various other ones availablee out there.
(As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases).
Can I use spray oil?
I prefer to use a small amount of extra virgin olive oil in this recipe, it adds real depth and flavour to the ingredients that is just not achievable with spray oils.
If you really don't like to use calories on oil, then by all means try with an olive oil spray, but for best results I recommend using the oil. It's not many calories for a tablespoon in a recipe that serves 4 people and it well worth it.
Replacement for Parmesan
I use parmesan as the cheese of choice in this recipe, it has great flavour for pasta style dishes, but if you are not a fan of the strong flavour of parmesan, then feel free to swap it for a cheddar or similar cheese instead. I recommend using a medium or mature cheddar though.
This recipe is actually delicious without the cheese altogether, so if you want to you can enjoy this without adding any cheese at all.
Sides for Pasta
Because the bulk of this is using vegetables I didn't opt for any sides when it came to serving this to the family. But if you have a large appetite and need to bulk out your plate then a big mixed salad with some low calories dressing of your choice is a great option to serve alongside this.
You could also go for some protein like lean grilled chicken or even some shrimp (prawns).
More Pasta Recipes
Looking for some other easy pasta recipes? Check out these:
- One Pot Speed Pasta
- One Pot Chicken and Mushroom Pasta
- Baked Feta Pasta with Chicken
- Spinach Pasta Bake
- One Pot Cheeseburger Pasta
- One Pot Creamy Pesto Courgette Pea Pasta
- One Pot Creamy Garlic Pasta
- Sausage, Tomato and Spinach Pasta
- Spicy Shrimp Pasta
or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes and can search by ingredients, course, diet and more.
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- 2 shallots, sliced
- 400g (14.5oz) fresh french green beans
- 600g (21oz) of fresh ripe tomatoes, chopped (can peel if you prefer)
- 2 tablespoons of tomato paste (puree)
- ½ bulb of garlic
- ½ tablespoon of Herbs de Provence
- Pinch of sea salt and black pepper
- 1 tablespoon of extra virgin olive oil
- ½ cup (120ml) of chicken or vegetable stock
- 320g (11.3oz) of dried penne pasta (or other paste of your choice)
- 30g (1oz) of parmesan or cheddar, grated (optional)
- fresh parsley, chopped
- Preheat oven to 220c/200c fan/425f or gas mark 7
- Add the shallots, green beans and fresh tomatoes to a baking tray or oven proof skillet (big enough for the ingredients to be placed in even layer).
- Whisk the tomato paste into the stock and poor this over all the ingredients in the tray.
- Place the half bulb of garlic into the centre of the tray, cut side facing down.
- Sprinkle with the Herbs de Provence and some salt and black pepper and then drizzle with the extra virgin olive oil.
- Bake in the oven for approx 25-30 minutes, all the tomatoes and garlic should be lovely and softened.
- While the beans and tomatoes roast, cook the pasta in salted boiling water until al dente, reserve ⅓ (80ml) of the pasta water before draining.
- Once the beans and tomatoes are ready, Using some tongs, squeeze the garlic out of the half a bulb and discard the skin part.
- Smash the softened golden garlic into the roasted veg with the back of a wooden spoon or fork and give a stir to evenly distribute.
- Add in the pasta with the reserved pasta water and toss to coat. Stir in the grated parmesan and taste and season as needed with some salt and black pepper.
- Sprinkle with chopped fresh parsley.
- Serve and enjoy!!
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
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Nutrition InformationYield 4 Serving Size 1 SERVING
Amount Per Serving Calories 320Total Fat 11gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 6gCholesterol 23mgSodium 389mgCarbohydrates 44gFiber 7gSugar 10gProtein 15g
Nutritional information, values, points etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.