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Tomato Cannellini Bean Pasta
Serves 6
Pasta with a simple sauce is likely a weekly, even daily, staple in most homes with little ones. This plant-based dish may not include meat, but protein is still high on the list. The puréed cannellini beans add a thick, creamy texture to the sauce, as well as protein. Paired with lentil pasta, this dish will provide flavour and your kids’ daily portion of protein.
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Ingredients
- 1 Tbsp (15 mL) extra-virgin olive oil
- 2 garlic cloves, peeled and crushed
- 28 oz (796 mL) can diced tomatoes with Italian seasoning
- 14 oz (398 mL) can cannellini beans, drained and rinsed
- 1 tsp (5 mL) white vinegar
- 1/4 tsp (1 mL) salt
- 1/2 tsp (2 mL) monk fruit sweetener
- 1/2 lb (227 g) box red lentil penne
Nutrition
Per serving:
- calories 234
- protein 13 g
-
total fat
3
- sat. fat 0 g
-
total carbohydrates
41 g
- sugars 0 g
- fibre 6 g
- sodium 31 mg
Directions
01
In medium saucepan, heat oil over medium heat. Add garlic, cooking for 30 seconds. Add tomatoes with their juice and bring to a low boil (approximately 5 minutes). Add beans, let simmer for 20 minutes. During this time, cook pasta according to package instructions. Use immersion blender to purée sauce right in saucepan. Transferring to a blender also works. Once tomatoes and beans are puréed, add vinegar, salt, and monk fruit sweetener. Cook an additional 2 minutes to combine all flavours. Sauce is ready to be tossed with pasta.
02
If you plan to freeze any of the sauce, let cool and store in freezer-safe container to be enjoyed later.
