Sweet and Spicy Pasta Sauce With Creamy Cannellini Beans (Vegan, Gluten-Free)
Rich tomato sauce with creamy white beans, sweet bell pepper, and a kick of red pepper flakes. Vegan, gluten-free, ready in 30 minutes, and great for meal prep.
Servings: 6 servings
Calories: 136kcal
Equipment
- 1 Large pot or deep skillet with lid (at least 4 qt / 3.9 L)
- 1 Blender (countertop recommended over hand blender to avoid splashing)
- 1 Ladle (for transferring sauce to blender)
Ingredients
- 2 tablespoons extra virgin olive oil plus 2 teaspoons, separated
- 3 large cloves garlic minced or chopped
- 1 large red bell pepper, cored and chopped 162 grams
- 1 large carrot 85 grams
- 1 large shallot or yellow onion, chopped 130 grams
- 1 teaspoon salt or more to taste, separated
- 1 can strained tomatoes, no salt or sugar added 24 ounces or 680 grams
- A tiny splash of water optional
- 1 teaspoon dried oregano
- ½ teaspoon or up to 1 teaspoon red pepper flakes or more to taste
- 1 can Cannellini beans, no salt added and drained 13.4 ounces or 380 grams
- 5-6 large fresh basil leaves torn
Instructions
- Warm two tablespoons of olive oil in a pot over medium heat. Add the garlic. Cook and stir for about 10 seconds to release its aroma.2 tablespoons extra virgin olive oil, 3 large cloves garlic
- Then add the bell pepper, carrot, and the onion—season with ½ teaspoon of salt. Cook and stir occasionally for 5 minutes, and until the veggies are somewhat softened.1 large red bell pepper, cored and chopped, 1 large carrot, 1 large shallot or yellow onion, chopped, 1 teaspoon salt or more to taste, separated
- Add the strained tomatoes and just a tiny splash of water. (If using bottled strained tomatoes, fill the emptied bottle with a splash of water. Reseal it, then shake it enough to loosen any remaining tomatoes. Pour into the skillet.)1 can strained tomatoes, no salt or sugar added, A tiny splash of water
- Season with ½ teaspoon salt, oregano, and red pepper flakes. Stir to combine.1 teaspoon dried oregano, ½ teaspoon or up to 1 teaspoon red pepper flakes
- Let the sauce come to a simmer. Then reduce the heat to medium-low and let the sauce gently simmer, half covered, for 15 minutes or until the vegetables are soft. Stir occasionally.
- Remove the pot from the stove and let it cool slightly for a few minutes. Carefully transfer the sauce to a blender. Add one tablespoon of cannellini beans and puree it.1 can Cannellini beans, no salt added and drained
- Carefully transfer the pureed sauce back into the same pot and place over low heat. Stir in the rest of the beans, the basil leaves, and two teaspoons of olive oil. Cook and stir for 5 minutes to allow the flavors to come together.5-6 large fresh basil leaves
- Taste test and season with more red pepper flakes for a spicier touch.
- Serve with capellini pasta, cooked al dente, crostini bread, roasted vegetables, zucchini noodles, eggs, or soft-boiled (sweet) potatoes.
Notes
Helpful Tips:
- Always handle the hot sauce carefully when removing it from the stove for blending. Allow it to cool for a couple of minutes before you blend, and I recommend a blender over a hand mixer to avoid the red sauce from splashing.
- When blending the tomato sauce, add one tablespoon of white beans to the blender. This adds a natural creaminess that's full of flavor without the heaviness.
- Don't rush the sauce's simmering. Allow the flavors to come together, even if it's just for 15 minutes.
- I always add a splash of water to the emptied tomato bottle or can—just enough to swirl it around and catch any leftover tomato sauce. Then, I add this to the sauce as well.
- The veggies and tomatoes add sweetness, so balance it with herbs like dried oregano. Red pepper flakes give it a slight kick. Feel free to stir in some more, based on personal taste, to increase the sauce's heat before serving.
- Although this is a simple recipe, the quality of the olive oil and canned tomatoes make the sauce. So, choose quality ingredients you love.
- Make ahead: You can make white beans in tomato sauce in advance and store the sauce in an airtight container in the fridge for up to five days. The sauce also freezes well for up to three months.
- Reheating: Simply reheat over slow heat.
- Leftovers: Store leftovers in an airtight container for easy meal prep throughout the week in the fridge.
Nutrition
Serving: 1 | Calories: 136kcal | Carbohydrates: 21g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 647mg | Potassium: 316mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2540IU | Vitamin C: 34mg | Calcium: 86mg | Iron: 3mg
