About this recipe:Here's proof that pasta sauce doesn't need meat to be hearty. Rosemary and garlic-flavoured tomato juice thickened with mashed beans makes a light sauce that nicely coats this elegant but easy spinach penne.
1 tbsp olive oil
1 carrot, thinly sliced on the diagonal
5 garlic cloves, finely chopped
½ tsp dried rosemary
225ml (8fl oz) low-sodium tomato juice
1 can (about 400g) cannellini beans, rinsed and drained
350g (12oz) spinach penne
½ tsp cracked black pepper
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Method Prep:10min › Cook:15min › Ready in:25min
Heat the oil in a large frying pan over low heat. Add the carrot, garlic and rosemary. Cook, stirring occasionally, for about 5 minutes or until the carrot is tender.
Stir in the tomato juice and bring to the boil. Add the beans and, with a potato masher, mash about one-quarter of them.
Meanwhile, cook the pasta in large pot of boiling water according to the packet instructions. Drain, reserving 125ml (4fl oz) of the pasta cooking liquid.
Transfer the hot pasta to a large bowl. Add the reserved pasta cooking liquid, the bean mixture and the pepper, and toss to combine. Serve hot.
Some more ideas
*Serve roast red peppers with wholemeal French bread as an antipasto, and then offer fresh fruit salad for dessert. *Use red kidney beans instead of cannellini beans.
*This recipe contains plenty of garlic, which contains potent phytochemicals including allicin, which has anti-fungal and antibiotic properties. For best benefit, always eat fresh garlic, not garlic powder or garlic salt. Garlic in capsule form does not give you the same effect as the fresh. *100g (3½oz) of cooked beans provides nearly 6g of fibre, making beans one of the best sources of heart-healthy fibre.