pastasauce

A super easy and delicious creamy white bean &amp; tomato pasta recipe

Vegan Creamy Cannellini Bean &amp; Tomato Pasta

Dried Pasta-

cannellini beans

garlic (or use more if you lurrrrve garlic)

oregano

olive oil

ml white wine (totally optional, but nice.)

yeast

Salt & pepper

Put your pasta water on to boil.

Now chop the garlic &amp; tomatoes (if using fresh). Open the tin of beans, drain &amp; rinse.

Add the garlic and olive oil into a large pan &amp; gently heat.

Add in the tomatoes , drained cannellini beans &amp; oregano

By now the pasta water should be boiling. Add a big pinch of salt and the pasta.

Add the wine (if using) &amp; nutritional yeast to the sauce.

By now the cannellini beans will be getting nice and soft. Help them break down with a potato masher, a fork or the back of a spoon. Add a little of the pasta cooking water if it&#x27;s looking dry.  Season with a little salt.

Once the pasta is cooked, drain it (keep a little of the pasta water aside in case you need it)

Tip all the pasta into the sauce and give it a good old stir. Add extra olive oil and/or salt to season.

Serve immediately with fresh herbs (basil is nice) or some nutritional yeast to sprinkle over.

Here's what you need: canned whole tomatoes, garlic, olive oil, unsalted butter, large onion, kosher salt, pepper, anchovies, red pepper flakes, tomato paste, dry red wine, water, spaghetti, parmesan cheese

The Ultimate Tomato Sauce Recipe by Tasty

oz canned whole tomatoes, 2 cans

garlic

unsalted butter

onion,

kosher salt,

pepper,

anchovies,

red pepper flakes

tomato paste

dry red wine

water

lb spaghetti,

cheese,

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Add the tomatoes to a deep, large bowl. Using your hands, crush the tomatoes until no large pieces remain, just a coarse tomato puree.

Heat the olive oil and butter in a large pot over medium heat. Add the onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is softened but not browned, about 10 minutes.

Add the anchovies and the oil they are packed in. Cook, stirring occasionally, until dissolved into the oil, about 2 minutes.

Add the red pepper flakes and stir to combine.

Add the tomato paste and cook until it turns a dark, brick-red color, about 4 minutes (this caramelizes the sugars in the tomato, which will give a really great flavor and take the edge off that raw tomato-y taste).

Add the wine and cook for about 1 minute, just to burn off the alcohol.

Add the tomatoes and stir everything together, making sure to scrape the bottom of the pot to get all those good bits. Add water and bring it to a boil.

Reduce the heat to medium-low and cook the sauce for 1½–2 hours at a very low simmer; there should just be a few bubbles here and there. If medium-low is too high (every stove is different), reduce the heat to low. Stir every 30 minutes.

Ladle out about 2 cups of sauce: This is what is known as your "extra sauce." You'll serve it alongside the pasta or freeze it for later.

To serve, cook the spaghetti in a large pot of salted boiling water.

Drain the pasta and add it to the sauce. Serve it right out of the pot, or transfer to a serving bowl. Top with grated Parmesan cheese.

https://vid.tasty.co/output/104084/landscape_480/1533235347

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Vegan Creamy Cannellini Bean & ...