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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cook the pasta according to the instructions on the packaging.
While the pasta is cooking, blend the cooked white beans with the tomato or red pepper paste, herbs, and a few splashes of water or plant-based milk to create a creamy sauce. Add salt to taste.
Once the pasta is cooked, drain it and serve it on a plate.
Pour the bean sauce over the pasta and mix well.
Add your favorite toppings such as more herbs, plant-based mozzarella, pumpkin seeds, or olives before serving.
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You can use any type of pasta you like, including gluten-free options.
Adjust the consistency of the sauce by adding more or less water or plant-based milk.
Experiment with different herbs and spices to customize the flavor of the sauce.
For added texture, lightly toast the pumpkin seeds before using them as a topping.
This recipe works well with other legumes like chickpeas or lentils if you don't have white beans.
Can I use canned beans for this recipe?
Yes, canned beans work perfectly for this recipe. Just make sure to rinse and drain them before blending.
What type of pasta works best?
Any type of pasta works well, including spaghetti, penne, or fusilli. You can also use gluten-free pasta if needed.
Can I make the sauce ahead of time?
Yes, you can prepare the sauce in advance and store it in the refrigerator for up to 3 days. Reheat it gently before serving.
What plant-based milk is best for the sauce?
Unsweetened almond milk, oat milk, or soy milk are great options for this recipe.
Can I add vegetables to this dish?
Absolutely! You can add sautéed vegetables like zucchini, spinach, or mushrooms to make the dish even more nutritious.
