Happy summer time everyone! I’ve got a nice creamy and light summery pasta for y’all this week (although full disclosure, I would be more than willing to eat this in other seasons). I’ve been having a real moment with sun-dried tomatoes for the last few weeks, and here they are blended into a garlicky, silky, lush sauce. The secret ingredient? BEANS! White beans are used to make a beautiful, not to mention super healthy, protein rich sauce. Chuck in a handful of spinach for freshness, and you have a lovely balanced dinner in just ten minutes.
Ready in 12 minutes
- 200g pasta
- 2 garlic cloves
- 1 tin white beans (white kidney, butter beans, cannellini beans would all work)
- 2 tbsp sundried tomatoes (or about three large ones)
- Juice and zest of half a lemon
- 1/2 tsp. smoked paprika
- 2 tbsp. nutritional yeast (totally optional)
- Handful of spinach
- A sprinkle of basil, if you have some around
- Throw your pasta into a pan of boiling salted water.
- In the mean time, place a frying pan on a medium heat with a splash of oil. Chop the garlic and fry in the pan for a minute or so, until smelling great.
- Drain your beans and add to the frying pan. with a ladle of your pasta cooking water.
- Leave to heat up for a couple of minutes, whilst you place your tomatoes, lemon zest and juice, paprika and nutritional yeast if using into a blender or mini chopper.
- Scoop out around two thirds of your beans, and add to the food processor, with another ladle full of cooking water. Season, and blend everything together until totally smooth.
- Now your pasta will probably be ready! Drain it, and return to your pan (keep some water aside just in case). Pour over your sauce, and chuck in the leftover beans and your spinach. Stir well until perfectly combined, adding water if needed to make a lovely silky- and not sticky- sauce.