Here is a recipe that references the butter bean dip that we shared with you a few months ago, which uses the bean dip as a protein rich addition to a quick tomato sauce. The beans elevate this simple tomato sauce into a rich, and even cheesy (yet vegan) experience, just wait and see!
Makes 4 cups of sauce.
For the bean puree:
- 1 can of butter beans
- 2 medium garlic cloves
- 1/2 tablespoon of olive oil
- sprinkle of salt and a grind of pepper
- drop of water
For the tomato sauce:
- 2 cups tomato puree (or 5-6 medium sized ripe tomatoes)
- 2-3 medium sized garlic cloves
- 1 carrot
- 1/2 tablespoon olive oil
Butter bean puree: remove garlic peels, drain and rinse beans, then add all ingredients into the food processor and blend until smooth. Set aside.
Quick tomato sauce: peel and mince the garlic, slice carrots into thin rounds, dice tomatoes (or just remove the green stem tops, and cut into 4). Over medium-low heat, add the olive oil, garlic and carrots, stirring from time to time until they become lightly caramelized. Add tomato puree or fresh tomatoes and let simmer for 30 minutes. If using fresh tomatoes make sure to mash them so they become more like a puree.
Pasta: While the sauce is simmering, bring a pot of water to a boil. Right before the water boils add some salt, then your pasta, stirring occasionally. When the pasta is al-dente (so that it’s still firm, but not raw, and not overcooked), strain and reserve some of the pasta water.
Finale: Once the sauce is ready, add your butter bean puree, and mix until well combined, then add the saved pasta water and mix it all up. Lastly, add the pasta to the sauce pan and mix until all the pasta is covered with sauce.
Top with basil chiffonade, pepper, and a touch of salt, then dig in!
Photo courtesy of pdstahl