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Sun-dried tomato and bean pasta

Sun-dried tomato and bean pasta
Sun-dried tomato and bean pasta

We're big fans of healthy, hearty food that doesn’t take an age to make.

That's why we LOVE this super easy plant-based pasta dish - it’s also really filling and a great twist on the traditional pure tomato sauce. Definitely one to stick in your recipe repertoire.

Serves 4.

Ingredients
Method

Before you start

Lined baking sheet | Oven preheated to 180˚C, fan setting | Frying pan

Ingredients

For the roasted tomatoes and garlic

  • 4 garlic cloves
  • 150g cherry tomatoes (on the vine if possible)
  • Olive oil
  • Salt and pepper

For the caramelised onions

  • 1 tbsp olive oil
  • 2 red onions
  • Pinch salt
  • 2 tsp sugar

For the sauce

  • 2x 400g tins cannellini beans (or the good quality jarred variety)
  • Roasted tomatoes and garlic (see above)
  • Caramelised onions (see above)
  • 8 sun-dried tomatoes
  • 1/2 lemon (to yield 1 tbsp juice)
  • 1 tbsp chilli flakes
  • 1 tbsp oregano
  • 1 tsp pepper
  • 1/2 tbsp salt
  • 1/2 tsp balsamic vinegar
  • Water as needed to adjust sauce consistency

For the pasta

  • 2 tbsp sun dried tomato oil (from the jar)
  • 300g spaghetti

To serve

  • Rocket leaves
  • Balsamic glaze
  • Handful cherry tomatoes

Method

  1. 1.

    Roast the garlic and tomatoes | Lightly bash the unpeeled garlic cloves with the side of your knife | Add to a roasting tray with the cherry tomatoes | Drizzle over some olive oil and salt and pepper, and toss to coat | Roast for 15 minutes, until the garlic has softened and the tomatoes have collapsed and are charring in places

  2. 2.

    Caramelise the onions | Peel and finely dice the red onions | Warm the olive oil in a frying pan | Fry over a medium heat with a pinch of salt until soft (around 5 minutes) | Sprinkle over the sugar and stir to coat | Continue frying until caramelised and sticky, around 10 minutes, stirring occasionally to stop it burning | Set aside to cool to room temperature

  3. 3.

    Cook the pasta | Cook the pasta according to package instructions | Drain once cooked and toss in a drizzle of olive oil to stop the pasta sticking, and reserve some of the pasta cooking water

  4. 4.

    Make the tomato bean sauce | Drain and rinse the cannellini beans | Juice the lemon | Pop the roasted garlic cloves out of their skins and the cherry tomatoes off their vines | Add these and the remaining sauce ingredients in a food processor and whizz them up into a sauce, adding as much water as needed to get to a smooth pourable consistency | Adjust seasoning to taste

  5. 5.

    Heat up the sauce | Pour the sun-dried tomato oil into a large pan and warm it up | Pour the sauce into the pan and stir until it bubbles | Loosen up the sauce with as much reserved pasta water as necessary to get a coating consistency

  6. 6.

    Assemble the pasta | Add the cooked pasta to the sauce and stir through to coat | Plate up and serve immediately with a handful of cherry tomatoes, rocket and a drizzle of balsamic glaze