Sun-dried Tomato and Cannellini Bean Pasta
- Super simple
- 0:30 m
- 19 ingredients
We're big fans of healthy, hearty food that doesn’t take an age to make. That's why we LOVE this super easy plant-based pasta dish - it’s also really filling and a great twist on the traditional pure tomato sauce. Definitely one to stick in your recipe repertoire.
Serves: 4
Ingredients
For the roasted tomatoes and garlic
- 150g cherry tomatoes - ideally on the vine
- olive oil for roasting
- Salt & pepper
- 4 garlic cloves
For the caramelised onions
- 2 tsp sugar
- pinch of salt
- 2 red onions
- 1 tbsp olive oil
For the sauce
- 2 x 400g tins of cannellini beans
- Roasted tomatoes and garlic - per recipe
- caramelised onions - per recipe
- 1 tbsp lemon juice - from half a lemon
- 1 tbsp chilli flakes
- ½ tbsp salt
- ½ tsp balsamic vinegar
- 1 tbsp oregano
- 1 tsp pepper
- water (to loosen)
- 8 sun-dried tomatoes
For the pasta
- 300g spaghetti
- 2 tbsp sun-dried tomato oil - from the jar
To serve
- Handful of cherry tomatoes
- balsamic glaze
- Handful of rocket
Before you start
Oven preheated to 180˚C, fan setting | Lined baking sheet or roasting tray | Frying pan | Food processor
Step 1
Roast the garlic and tomatoes
- Lightly bash the unpeeled garlic cloves with the side of your knife
- Add to a roasting tray with the cherry tomatoes
- Drizzle over some olive oil and salt and pepper, and toss to coat
- Roast for 15 minutes, until the garlic has softened and the tomatoes have collapsed and are charring in places
Ingredients
- 150g cherry tomatoes - ideally on the vine
- olive oil for roasting
- Salt & pepper
- 4 garlic cloves
Step 2
Caramelise the onions
- Peel and finely dice the red onions
- Warm the olive oil in a frying pan
- Fry over a medium heat with a pinch of salt until soft (around 5 minutes)
- Sprinkle over the sugar and stir to coat
- Continue frying until caramelised and sticky, around 10 minutes, stirring occasionally to stop it burning
- Set aside to cool to room temperature
Ingredients
- 2 tsp sugar
- pinch of salt
- 2 red onions
- 1 tbsp olive oil
Step 3
Make the tomato bean sauce
- Drain and rinse the cannellini beans
- Juice the lemon
- Pop the roasted garlic cloves out of their skins and the cherry tomatoes off their vines
- Add these and the remaining sauce ingredients in a food processor and whizz them up into a sauce, adding as much water as needed to get to a smooth pourable consistency
- Adjust seasoning to taste
Ingredients
- 2 x 400g tins of cannellini beans
- Roasted tomatoes and garlic - per recipe
- caramelised onions - per recipe
- 1 tbsp lemon juice - from half a lemon
- 1 tbsp chilli flakes
- ½ tbsp salt
- ½ tsp balsamic vinegar
- 1 tbsp oregano
- 1 tsp pepper
- water (to loosen)
- 8 sun-dried tomatoes
Step 4
Meanwhile, cook the pasta
- Cook the pasta according to package instructions
- Drain once cooked and toss in a drizzle of olive oil to stop the pasta sticking, and reserve some of the pasta cooking water
Ingredients
- 300g spaghetti
- 2 tbsp sun-dried tomato oil - from the jar
Step 5
Assemble the pasta
- Pour the sun-dried tomato oil into a large pan and warm it up
- Pour the sauce into the pan and stir until it bubbles
- Loosen up the sauce with as much reserved pasta water as necessary to get a coating consistency
- Add the cooked pasta to the sauce and stir through to coat
- Plate up and serve immediately with a handful of cherry tomatoes, rocket and a drizzle of balsamic glaze
Ingredients
- Handful of cherry tomatoes
- balsamic glaze
- Handful of rocket