This week's recipe features our vegan Italian chef Luna Trapani, and her delicious white bean, tomato and sage pasta. The sage in this recipe perfectly compliments the beans and tomatoes and make this into a hearty, filling recipe.
1 can of white beans, rinsed
200-250gr of pasta of choice
400ml canned tomatoes
5-7 fresh sage leaves
1 onion and 2 garlic cloves
(optional) vegan cream (or vegaliano mascarpone)
Start by heating up the olive oil and sauteé white onion and garlic until transluscant and fragrant.
Add in the beans and sage, sauteé for another 5 minutes or so to let the flavors melt together.
Meanwhile bring a pot of salted water to a boil for the pasta. Cook the pasta al dente, save some of the pasta water before draining.
To the onions and beans add the canned tomatoes and break them up with a fork.
Season with salt and pepper add a touch of cream, which is optional depending on how creamy you want the sauce.
Leave to simmer for 10 minutes with a lid.
Once done, taste and season again.
Add the pasta to the sauce with a splash of pasta water if the sauce is to thick and serve.