Creamy Sundried Tomato & White Bean Pasta
This quick and creamy pasta sauce is high in fibre and full of flavour. Blending white beans with sundried tomatoes creates a rich, velvety texture—without the need for cream—making it naturally lower in fat and more nourishing.
Takes 10 minutes
Serves 2
Ingredients
- 1 tin 400g white beans (cannellini or butter beans), drained – approx. 240g drained weight (1½ cups)
- 4 tbsp 4 tbsp The Happy Pear Sundried Tomato Pesto
- 140 g roasted red peppers
- 1 garlic clove peeled
- 1 tbsp lemon juice
- 3 –4 tbsp pasta water
- Salt & pepper to taste
To serve:
- 160 –180g dried pasta about 1½–1¾ cups
- Optional: Sautéed spinach fresh basil, toasted pine nuts, or nutritional yeast
Instructions
Cook the pasta:
- Bring a large pan of salted water to the boil. Add the pasta and cook according to packet instructions until al dente (8–10 minutes). Just before draining, reserve a cup of the pasta water. Drain and return pasta to the pan.
Make the sauce:
- In a blender, add the drained white beans, The Happy Pear Sundried Tomato Pesto, garlic, lemon juice, and 3 tablespoons of reserved pasta water. Blend until smooth and creamy. Add an extra tablespoon of pasta water if needed to loosen the sauce.
Season:
- Taste and add salt and pepper to your liking.
Combine:
- Pour the sauce over the cooked pasta and stir well to coat evenly. Heat gently if needed.
Serve and garnish:
- Serve as is or top with sautéed spinach, fresh basil, toasted pine nuts, or a sprinkle of nutritional yeast for a cheesy finish.
