Creamy hidden-bean pasta sauce recipe
Created by The Tesco Recipes team
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- Serves 6
- 5 mins to prepare and 35 mins to cook
- 388 calories / serving
- Dairy-free
- Vegan
- Vegetarian
- Healthy
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
Each serving contains
- Energy
- 1640kJ 388.0kcal
- Fat
- 7g
- Saturates
- 1g
- Salt
- 0.2g
- Sugars
- 7g
of the Reference intake
Carbohydrate 62.6gProtein 15.1gFibre 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
