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Creamy hidden-bean pasta sauce recipe
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Just a handful of ingredients create chef Derek Sarno’s super-creamy tomato pasta sauce, spiked with fresh basil and chilli. This vegan dish is made extra-creamy with blended cannellini beans. See method
Ingredients
- 2 tbsp olive oil
- 4 garlic cloves, finely sliced
- 2 x 400g tins chopped or plum tomatoes
- 400g tin cannellini beans, drained and rinsed
- 200ml soya milk alternative
- 450g penne
- 1 tsp crushed chillies (optional)
- 30g pack fresh basil, leaves picked and most finely chopped
If you don't have these beans, you can use any tinned bean in water
Each serving contains
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Energy
1640kj
388kcal
19%
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Fat
7g
10%
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Saturates
1g
6%
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Sugars
7g
8%
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Salt
0.2g
3%
of the reference intake
Carbohydrate 62.6g
Protein 15.1g
Fibre 5.9g
Method
- Heat the oil in a saucepan over a low heat and fry the garlic for 5 mins until softened; be careful not to let it burn. Stir through the tomatoes, increase the heat to medium-low and simmer for 20-25 mins, stirring occasionally, until thickened and reduced by about half. Meanwhile, blitz the cannellini beans and soya milk-alternative with a handheld blender (or in a blender) on the highest speed until smooth.
- Cook the pasta to pack instructions. Drain, reserving a mug of pasta water.
- Stir the smooth bean mixture through the tomato sauce and reduce the heat to low. Warm through for 5 mins, stirring frequently – don’t let it boil or the sauce may split. Stir through the crushed chillies, if using, and the chopped basil; season to taste. For a completely smooth sauce, use a handheld blender to blitz the sauce inside the pan (off the heat).
- Add the cooked pasta to the sauce and stir well to coat. Add 1-2 tbsp pasta water if needed to loosen, then top with the remaining basil leaves to serve.
Make ahead: The sauce can be made up to 3 days ahead; store in an airtight container in the fridge. Reheat on the hob or in the microwave, without boiling, until piping hot.
See more Derek Sarno recipes