Creamy White Bean & Sun-Dried Tomato Pasta
Method
Cook the pasta: Cook the pasta in salted boiling water according to the package directions until al dente. Reserve 150 ml of the pasta water before draining.
Build the sauce: Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes until softened. Add the garlic, oregano, smoked paprika and chilli flakes and cook for 30 seconds.
Make it creamy: Add 200 g of the cannellini beans and the milk. Simmer for 3–4 minutes, then blend directly in the skillet with an immersion blender until smooth. Add a splash of reserved pasta water if needed.
Finish the pasta: Stir in the remaining whole beans, sun-dried tomatoes and spinach. Add the drained pasta and toss well. Stir in the Parmesan, lemon juice and enough pasta water to create a silky sauce.
Serve: Divide between four bowls and finish with fresh basil, pumpkin seeds, black pepper and a small drizzle of olive oil.
Vegan option: Replace the milk with unsweetened soy milk and Parmesan with 2 tbsp nutritional yeast + 1 tbsp finely ground cashews. The remaining ingredients are naturally vegan. This isn't ordinary tomato pasta. Cannellini beans are blended directly into the sauce to create a naturally creamy, protein-rich base without heavy cream. Sun-dried tomatoes add intense Mediterranean flavour, while spinach, lemon and basil keep the dish fresh and balanced.
Nutrition Facts
Per serving
