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Tomato Cannellini Bean Pasta

Serves 6

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    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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    Sweet fact

    Did you know that adding a little sweetener to tomato dishes brings out the natural flavour of tomatoes?

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    Tomato Cannellini Bean Pasta

      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:

      • calories234
      • protein13 g
      • total fat 3
        • sat. fat0 g
      • total carbohydrates 41 g
        • sugars0 g
        • fibre6 g
      • sodium31 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.

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