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Creamy hidden-bean pasta sauce recipe

Creamy hidden-bean pasta sauce recipe

100 ratings

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. See method

  • Serves 6
  • 5 mins to prepare and 35 mins to cook
  • 388 calories / serving
  • Vegan
  • Vegetarian
  • Dairy-free

Ingredients

  • 2 tbsp olive oil​
  • 4 garlic cloves, finely sliced
  • 2 x 400g tins chopped or plum tomatoes
  • 400g tin cannellini beans, drained and rinsed
  • 200ml soya milk alternative
  • 450g penne
  • 1 tsp crushed chillies (optional)
  • 30g pack fresh basil, leaves picked and most finely chopped
If you don't have these beans, you can use any tinned bean in water

Each serving contains

  • Energy

    1640kj
    388kcal
    19%
  • Fat

    7g 10%
  • Saturates

    1g 6%
  • Sugars

    7g 8%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 62.6g Protein 15.1g Fibre 5.9g

Method

Derek Sarno

  1. 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.
  2. Cook the pasta to pack instructions. Drain, reserving a mug of pasta water.
  3. 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).
  4. 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

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