Vegan Sun-dried Tomato & Cannellini Bean Pasta - REVAMP BOSHTV

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