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Tommy Bean Pasta

Tommy Bean Pasta
Tommy Bean Pasta

We're big fans of healthy, hearty food that doesn’t take an age to make. That's why we LOVE this plant based recipe. It’s a super easy vegan pasta dish to make, really filling & totally delicious. Definitely one to stick in your recipe repertoire.

Super speedy and easy vegan lunch idea! Let us know what you think.




  • 2 tins cannellini beans (drained)
  • 4 cloves garlic (roasted for 12 minutes at 180℃ (352℉)
  • 2 red onions (finely chopped & caramelised, fried with a sprinkle of sugar, salt & pepper for 5-10 minutes)
  • 1 cup sun dried tomatoes
  • 1 cup cherry tomatoes (roasted for 15 minutes at 180℃ (352℉)
  • 1 tbsp lemon juice
  • 1 tbsp chilli flakes
  • 1 tbsp oregano
  • 1 tsp pepper
  • 1/2 tbsp salt
  • 1/2 cup water (you may want to use more if you want a more saucy sauce)
  • 3 tbsp sun dried tomato oil (from the jar)
  • Enough cooked wholewheat spaghetti for 4 people

To serve

  • Rocket
  • Balsamic Glaze


  1. 1.

    Put all the sauce ingredients in a food processor & whizz them up into a sauce - add water to get your desired consistency.

  2. 2.

    Pour the sun dried tomato oil into a large pan & warm it up. Pour the sauce into the pan & stir it. Make sure you heat it until it bubbles.

  3. 3.

    Add the Cooked spaghetti & stir it through.

  4. 4.

    Serve immediately with rocket & balsamic glaze. BOSH!