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.

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

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).

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.

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!

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