White Bean Chilli Pasta
Pasta lovers, this one’s for you! Creamy white beans, spicy chilli, and ALL the tomato goodness. Tossed with rigatoni, lemon, and fresh basil. Easy, cozy, and delish.
Serves
Ingredients
For the Sauce
<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>100g plant-based butter<item-todo-done><item-todo-done>2 banana shallots<item-todo-done><item-todo-done>1 red chilli<item-todo-done><item-todo-done>3 cloves of garlic<item-todo-done><item-todo-done>1 tsp red pepper flakes<item-todo-done><item-todo-done>1 tbsp tomato purée<item-todo-done><item-todo-done>1 tbsp capers<item-todo-done><item-todo-done>500g cherry tomatoes<item-todo-done><item-todo-done>1 400g tin of cannellini beans<item-todo-done><item-todo-done>2 tbsp nutritional yeast<item-todo-done>
To Serve
<item-todo-done>350g rigatoni pasta<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done>10g basil<item-todo-done><item-todo-done> nutritional yeast<item-todo-done><item-todo-done> extra virgin olive oil<item-todo-done>
Before you start
Large frying pan | Large saucepan
Prep the veg
- Peel, trim and dice the shallots
- Deseed and finely slice the chilli
- Peel and mince the garlic
- Drain the capers and roughly chop
- Slice the tomatoes in half
- Drain the cannelini beans
- Pick the basil leaves and finely chop
Cook the pasta
- Bring a salted pot of water to the boil and cook the pasta according to packet instructions
- Drain the pasta, reserving around 150ml of pasta water
Cook the sauce
- Melt the butter with the olive oil in a pan until the butter is foaming
- Add the shallot, cooking for 3-4 minutes until softened and starting to caramelise
- Add the garlic, red chilli, red pepper flakes, capers and tomato puree, cooking for 2 minutes until the garlic starts to turn golden
- Add the tomatoes and cannellini beans with their water, stirring to combine
- Bring to a simmer and cover the pan with a lid until the tomatoes begin to soften, releasing their juices
Finish and serve
- Stir the pasta into the pan, mixing well to form a creamy sauce
- Add a splash of pasta water if it seems too thick, but you may not need it all
- Stir through the basil, nutritional yeast and juice over the lemon
- Drizzle with extra virgin olive oil and finish with extra basil leaves to serve