Step 1

Bring a large pot of water to a boil, salt it generously and cook the pasta according to the instructions on the package. Reserve 2-3 cups of pasta water before draining.

Step 2

Meanwhile, drain one of the cannellini beans and add the contents to the bowl of a food processor. Add the contents of the other can, too, without draining it. Next, add 1 tablespoon olive oil and a pinch of salt. Blitz for 1-2 minutes until you have a creamy paste, and set it aside.

Step 3

Heat the remaining olive oil in a large pan and cook the red onion for 7-8 minutes over medium-low heat until softened.

Step 4

Next, add the garlic, red chili flakes and fresh thyme and continue to cook for another minute.

Step 5

Stir in the pureed cannellini beans and add a bit of the reserved pasta water. Stir in the baby spinach and simmer for a minute until wilted.

Step 6

Transfer the cooked pasta to the pan and toss well to combine. Stir in the sundried tomatoes and roasted red pepper. Season to taste and serve immediately.