Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Creamy hidden-bean pasta sauce recipe

117 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
Healthy
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

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