Pasta with creamy tomato sauce
This is our lighter version of a viral TikTok recipe that makes a creamy vegan tomato sauce for pasta without a speck of cream. Canned white beans are the secret; they blend up to create a thick, smooth sauce that coats beautifully. For even more nutrition, you can drain the pasta over a package of baby spinach that you’ve placed in the colander, then stir the wilted greens with the pasta and sauce. For more protein, toss some leftover cooked shrimp or chicken with the pasta, or add uncooked shrimp to the boiling water with the pasta during the last 2 or 3 minutes.
8 oz, or cavatappi
Crushed red pepper flakes
4 clove(s), large, thinly sliced
Canned tomato paste
Canned cannellini beans
1 cup(s), rinsed and drained
1 tbsp(s), chopped, optional
- Bring a large pot of water to a boil over high heat. Add the pasta and cook according to the package directions.
- Meanwhile, in a small saucepan, heat the oil over medium-low. Add the pepper flakes and garlic; cook until the garlic just turns golden, 2 to 3 minutes. Stir in the tomato paste; cook, stirring frequently, until the tomato paste darkens, 1 to 2 minutes. Using a ladle, scoop out 1 cup of the pasta cooking water (it’s OK if the pasta is still cooking). Add ⅔ cup of the pasta water and the beans to the tomato paste mixture; stir well to combine. Cook, stirring occasionally, for 5 minutes. Using an immersion blender, puree the tomato paste mixture. Stir in the salt.
- When the pasta is done, drain it in a colander and return it to the large pot. Add the pureed sauce and stir gently to coat. Add additional pasta water as needed if the sauce is too thick. Garnish with the parsley, if desired.
- Serving size: about 1 cup