One-Pot Spicy Butter Bean Tomato Basil Pasta

Sauté 1 sliced sweet onion in heated olive oil or vegetable broth in a wide saucepan until onions soften, about 5 minutes.

Add 1 pint halved cherry tomatoes and 4 roughly sliced garlic cloves and continue sautéing until tomatoes start to soften, adding more broth or oil as needed. Stir regularly to prevent garlic from burning.

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, and 1/2 tsp salt, then cook for another 30 seconds.

Add 2 cups low-sodium vegetable broth and bring to a boil.

Once boiling, add 12 oz dry pasta and add more broth so pasta is just covered.

Once broth returns to a boil and pasta starts to soften, mix in 1-15 oz can butter 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, using packet cooking time as a guide. Add more broth gradually as needed to prevent sticking.

When pasta is just cooked, add 2 large handfuls of fresh basil leaves (roughly chopped) and mix well to incorporate before removing from heat.

Season with more freshly ground black pepper, red chili flakes, and salt to taste.