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White Bean Chilli Pasta

  • Super simple
  • 0:25 m
  • 15 ingredients

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: 4

Ingredients

For the Sauce

  • 2 tbsp olive oil
  • 100g plant-based butter
  • 2 banana shallots
  • 1 red chilli
  • 3 cloves of garlic
  • 1 tsp red pepper flakes
  • 1 tbsp tomato purée
  • 1 tbsp capers
  • 500g cherry tomatoes
  • 1 400g tin of cannellini beans
  • 2 tbsp nutritional yeast

To Serve

  • 350g rigatoni pasta
  • 1 lemon
  • 10g basil
  • nutritional yeast
  • extra virgin olive oil

Before you start

Large frying pan | Large saucepan

Step 1

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

Ingredients

  • 2 banana shallots
  • 1 red chilli
  • 3 cloves of garlic
  • 1 tbsp capers
  • 500g cherry tomatoes
  • 1 400g tin of cannellini beans
  • 10g basil

Step 2

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

Ingredients

  • 350g rigatoni pasta

Step 3

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

Ingredients

  • 2 tbsp olive oil
  • 100g plant-based butter
  • 1 tsp red pepper flakes
  • 1 tbsp tomato purée
  • 2 tbsp nutritional yeast

Step 4

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

Ingredients

  • 1 lemon
  • nutritional yeast
  • extra virgin olive oil