Vegan creamy tomato and white bean pasta
Tomato sauce made velvety with coconut cream, with soft white beans and pumpkin seeds for a hearty bowl.
- Time30 min
- LevelEasy
- Costabout £1.40 a head
Ingredients
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Method
- 1
Cook the pasta in boiling salted water as the packet says, then drain, saving a mugful of water.
- 2
Heat the oil in a deep pan. Cook the onion for 6 minutes until soft. Add the garlic and cook for 1 minute.
6 min - 3
Stir in the tomatoes, tomato purée and oregano. Simmer for 10 minutes until thick and rich.
10 min - 4
Pour in the coconut cream and add the beans. Warm through for 3 minutes.
3 min - 5
Fold in the spinach until it wilts, then the pasta, adding pasta water to loosen the sauce.
- 6
Toast the pumpkin seeds in a dry pan for 2 minutes until they pop. Scatter over the top and serve.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.