Description
This Vegan White Bean Pasta Sauce offers a creamy, flavorful plant-based alternative to traditional pasta sauces. Made with pureed cannellini beans, sautéed red onions, fresh herbs, spinach, sundried tomatoes, and roasted red peppers, it creates a rich and nutritious sauce that pairs perfectly with your favorite pasta. Ready in just 25 minutes, it’s a wholesome, satisfying meal ideal for vegan diets or anyone seeking a delicious, healthy dinner option.
Ingredients
Pasta
- 8.8 oz (250 g) pasta
White Bean Sauce
- 2 cans (14 oz/400 g each) cannellini beans
- 3 tablespoons olive oil, divided
- 2 medium red onions, diced
- 2 large garlic cloves, chopped
- 1/4 teaspoon red chili flakes
- 1 tablespoon fresh thyme, finely chopped
- 2 cups baby spinach
- 1/2 cup sundried tomatoes, chopped
- 1/2 cup roasted red pepper, chopped
- Salt and pepper to taste
Instructions
- Cook the pasta: Bring a large pot of water to a boil, salt it generously, and cook the pasta according to the package instructions. Reserve 2-3 cups of pasta water before draining the pasta to use later in the sauce.
- Prepare the white bean paste: Drain one can of cannellini beans completely and add the beans to a food processor. Add the entire second can of beans along with its liquid, then add 1 tablespoon of olive oil and a pinch of salt. Blitz for 1-2 minutes until you achieve a creamy, smooth paste. Set aside.
- Sauté the onions: Heat the remaining 2 tablespoons of olive oil in a large pan over medium-low heat. Add the diced red onions and cook for 7-8 minutes, stirring occasionally, until they soften and become translucent.
- Add aromatics and spices: Stir in the chopped garlic, red chili flakes, and fresh thyme. Cook for an additional minute to release their flavors, stirring constantly to avoid burning.
- Combine beans and greens: Add the pureed cannellini bean mixture to the pan. Pour in a bit of the reserved pasta water to loosen the sauce as needed. Stir in the baby spinach and let it simmer for about a minute until the spinach wilts nicely into the sauce.
- Mix pasta and finish: Transfer the drained pasta directly into the pan with the sauce. Toss everything thoroughly to ensure the pasta is evenly coated. Stir in the chopped sundried tomatoes and roasted red pepper. Season with salt and freshly ground black pepper to taste. Serve immediately for the best texture and flavor.
Notes
- Reserve pasta water to adjust sauce consistency without thinning the flavor.
- Use gluten-free pasta if you need to make this recipe gluten free.
- Adjust red chili flakes according to your preferred spice level.
- The cannellini beans provide creaminess without the need for dairy, keeping the sauce vegan.
- Fresh thyme can be substituted with dried thyme; use about 1 teaspoon if dried.
