Bold Bean Co

Directions

1. step 1

   If you’re using bell peppers, preheat the oven to 200C. Put the pepper halves and whole garlic cloves (skin on) onto a baking tray and toss with one tablespoon of olive and a pinch of salt and roast for 25-30 minutes until collapsing and slightly charred on the outside, and the garlic squidgy in the middle.

2. step 2

   Cook the pasta in a pan of salted, boiling water as per packet instructions.

3. step 3

   Add the peppers (either roasted or from the jar) to a blender and squeeze the garlic out of its skins (or add them raw, if you didn’t put the oven on).

4. step 4

   Drain the beans, reserving the bean stock, and add them to the blender with the sundried tomatoes, lemon juice, chilli flakes, parmesan/nutritional yeast, if using, salt and pepper and a small ladleful of the pasta water and blitz until smooth. Add a splash of the bean stock or more pasta water to achieve a smooth, silky consistency - you want it thick, creamy and glossy, but loose enough so that it coats the pasta.

5. step 5

   Heat a saucepan over a low heat and pour in the sauce. Simmer away for a few minutes just to warm it through, then pour in the pasta and toss well to coat. For added texture and bean goodness, add a few of the remaining beans from the jar to the sauce!

6. step 6

   Divide into bowls and finish with some fresh basil, plus extra parmesan or nutritional yeast, if you like.