baked pepper and butter bean pasta

Serves: 4

Ingredients:
3 mixed peppers, deseeded and sliced
2 onions, finely sliced
2 garlic cloves, sliced
2 tablespoons olive oil
1 x 400g tin chopped tomatoes
2 teaspoons smoked paprika
1 x 400g tin butter beans, rinsed and drained
2 cups vegetable stock
350g whole wheat penne
1 tablespoon red wine vinegar
150g baby spinach
15g fresh basil, leaves picked and chopped

Method:
preheat the oven to 200°c. tip the peppers, onions and garlic into a large roasting dish and drizzle over the oil. season and toss together. roast for 20 mins or until the peppers are tender.
stir in all the remaining ingredients, apart from the spinach and basil. mix until the pasta is submerged in the sauce.
cover with foil, return to the oven and cook for 20-25 mins until the pasta is tender and the sauce has thickened to coat the pasta. add the spinach, stir to wilt and coat in the sauce, then scatter with the basil to serve.