Roast Pepper and Cannellini Bean Pasta
This roast pepper and cannellini bean pasta sauce is yummy for the whole family. My toddler can spot a pepper or any sort of leaf a mile off, but blended up it’s just a yummy sweet sauce. Whilst small children don’t need as much fruit and veg as adults as they need a more calorie dense diet, it’s still nice sometimes to have an easy way to get nutrition in them. Beans are a source of iron too, and full of carbs, fibre and other goodness.
The overall flavour of the sauce is a lovely earthy sweetness. It’s delicious on its own, but topped with cheese and sweet cherry tomatoes the flavour really popped. If you don’t eat cheese, try sprinkling on some salted nuts.
This roast pepper and cannellini bean pasta is the perfect fast dinner to sling together on those evenings you get home then head out again, or just have a pile of stuff to do. This may surprise you as the cooking time is so long – but most of that is roasting the peppers. And that couldn’t be simpler. If you forget to turn them over or leave them in the oven for a bit longer they’ll forgive you. You can happily get on with other things while they cook. Then when you’re ready to prepare the pasta you have a super sweet, ready cooked base for your sauce. You can cook the peppers a day or so in advance too, if that suits your schedule.
I’ve kept the seasoning minimal, and having a hungry toddler didn’t take the time to skin the peppers. If you want to do this, it does take time and it’s better done when they’ve cooled down. I didn’t feel the sauce suffered hugely from having the skins on (though who has the patience to skin beans?
If you don’t have cannellini beans or don’t fancy them, any other sort of beans would do, though kidney beans or black beans would change the colour of the sauce. This meal is dairy free, with no added fat (though feel free to cover it in cheese if that’s your thing).
Take the time to roast your peppers slowly and you'll have an earthy-sweet, healthy pasta sauce with very little effort.
- 3 red peppers
- 1 300g can cannellini beans
- 5 oz pasta shapes 141g
- 1/2 tsp garlic granules
- 1 tbsp cornflour/cornstarch
- 1 pinch black pepper
- 300 ml vegetable stock/broth/bouillon 10 floz
Core and roughly chop the peppers and place them in the oven on gas mark 5 (375F/191C). Check on them after half an hour. Give them a stir and move them down a little if necessary.
When you're ready to make the meal, boil the pasta according to the instructions.
While it's cooking blend the roast peppers and cannellini beans in a food processor. When nearly smooth, add the stock, garlic and black pepper and blend.
Make the cornflour into a paste with a little bit of water or stock, add and blend.
When the pasta is tender drain and stir in the sauce. Place back on the heat, stirring frequently, until it is heated through and thickened.