Vegan White Bean Pasta Sauce
This vegan white bean pasta sauce is packed full of protein yet creamy and mouth-watering. You only need a handful of ingredients to make this dairy-free pasta dish that will remind you of a delicious white bean dip.
Ingredients
- 8.8 oz (250 g) pasta
- 3 tablespoons olive oil, divided
- 2 cans (14 oz/ 400 g) cannellini beans
- 2 medium red onions, diced
- 2 large garlic cloves, chopped
- 1/4 teaspoon red chili flakes
- 1 tablespoon fresh thyme, finely chopped
- 2 cups baby spinach
- 1/2 cup sundried tomatoes, chopped
- 1/2 cup roasted red pepper, chopped
- Salt and pepper to taste
Directions
- 1
Bring a large pot of water to a boil, salt it generously and cook the pasta according to the instructions on the package. Reserve 2-3 cups of pasta water before draining.
- 2
Meanwhile, drain one of the cannellini beans and add the contents to the bowl of a food processor. Add the contents of the other can, too, without draining it. Next, add 1 tablespoon olive oil and a pinch of salt. Blitz for 1-2 minutes until you have a creamy paste, and set it aside.
- 3
Heat the remaining olive oil in a large pan and cook the red onion for 7-8 minutes over medium-low heat until softened.
- 4
Next, add the garlic, red chili flakes and fresh thyme and continue to cook for another minute.
- 5
Stir in the pureed cannellini beans and add a bit of the reserved pasta water. Stir in the baby spinach and simmer for a minute until wilted.
- 6
Transfer the cooked pasta to the pan and toss well to combine. Stir in the sundried tomatoes and roasted red pepper. Season to taste and serve immediately.