Creamy Sundried Tomato Pasta
Directions
- 1Blend all ingredients (white beans, roaster peppers, pesto, garlic clove, lemon juice, pasta water, salt & pepper) until smooth.
- 2Heat the blended sauce in a pan.
- 3Stir in your cooked pasta.
Ingredients
- 400 g white beans, drained (2 cans)
- 1 roasted red peppers
- 4 tbsp sundried tomato pesto
- 1 cloves garlic
- 1 tbsp lemon juice
- 3 tbsp pasta water
- salt
- g pepper
- 160 g dried pasta (macaroni, penne, etc)
Equipment
pan
Tips
- By blending white beans into the sauce, you get a rich creamy texture without cream, keeping it low in fat and high in fiber.
- You can substitute white beans for butter beans.
- Leftover sauce can be frozen.
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