One-Pot Creamy Tomato Pasta made with pantry-friendly ingredients and packed with plant-based protein.
Course Main Course
Cuisine Italian-inspired
Cook Time 25 minutesminutes
Total Time 25 minutesminutes
Servings 4servings
Author Two Market Girls
Ingredients
45mL(3 tbsp) olive oil
110g(1 whole) white onion, diced
9g(1 tbsp) minced garlic
1540 mL canwhite kidney beans
1796 mL canSan Marzano Tomatoes
480mL(2 cups) water
17g(1 tbsp) bouillon paste
125gdry pasta
pepper, to taste
fresh basil, (optional)
45g(3 tbsp) spicy sun-dried tomato spread, plus more for topping
Instructions
To a pot on medium heat add oil, heat for 1 minute. Add white onion and cook for 2-3 minutes, stirring occasionally.
Add garlic and kidney beans, stirring to combine. Cook for 5 minutes, stirring occasionally.
Add 15 grams (1 tbsp) of the sun-dried tomato spread to the pot and stir to combine - cooking an additionally 1 minute.
Add canned tomatoes, water and bouillon paste and stir to combine. Cook for 1-2 minutes. Using an immersion blender, blend until silky smooth. Alternatively you can add the sauce to your blender and use your traditional blender. Add salt and pepper to taste. Add remaining sun-dried tomato paste and stir in.
Add pasta and cook until just al dente. Serve with a dollop of pesto, sun-dried tomato spread and fresh basil.