Creamy hidden-bean pasta sauce
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.
- 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
View full recipe details