Ingredients

The following ingredients have 4 Servings
  • 3 cups raw pasta (fusilli or penne, 8.47oz)
  • 1⅔ 14.11oz cans soybeans or any white bean variety (drained, rinsed, or 1 cup/170 grams *dried)
  • ½ cup cheddar cheese (coarsely grated)
  • 1 onion (finely chopped)
  • 2 garlic cloves (finely chopped)
  • 3 large ripe vine tomatoes (chopped)
  • 1 red bell pepper (medium, roughly chopped)
  • 2 tablespoons tomato puree
  • 2 tablespoons olive oil (plus a little more for drizzling)
  • 3 tablespoons white wine
  • 2 tablespoons parsley (finely chopped)
  • 1 teaspoon smoked paprika (plus ½ tsp sweet paprika)
  • ½ teaspoon fine sea salt (plus pepper to taste)

Instruction

  • Preheat the oven to 375 F/ 190 C/ gas mark 5. Boil the pasta in salted water for about 4 minutes (al dente). Strain and set aside.
  • While the pasta is cooking prepare the sauce. Heat up the oil and fry the onion and garlic over a medium heat for a couple of minutes, then add the tomatoes, red pepper, parsley, tomato puree and wine. Stir, cover and cook for about 5-6 minutes.
  • Remove from the heat, add seasoning and spices and stir. Blitz the sauce until the larger pieces are broken up (do not puree completely). Taste and adjust the seasoning as necessary. 
  • Place the pasta together with the beans in a medium size casserole dish and stir. 
  • Pour over the sauce stirring a little to combine. Scatter the cheese and drizzle a little oil over the whole thing. Bake in the centre of the oven for 20 minutes.