Servings: 2–4

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients

• 250 g pasta (uncooked)
• 2 red peppers
• 300 g tomatoes
• 5 garlic cloves
• 1 generous tsp dried basil
• 100 g ricotta
• 1 tbsp olive oil
• 1 × 400 g tin cannellini beans (drained and rinsed)
• 20 g parmesan (grated), plus extra for serving
• Salt & pepper, to taste

Instructions

1. Preheat oven to 200°C.
2. Chop red peppers and combine with tomatoes, garlic, and basil in a roasting dish. Season, drizzle with olive oil, and roast for 25 minutes.
3. Cool slightly, then blend roasted vegetables with ricotta until smooth.
4. Cook pasta according to packet instructions. Reserve some pasta water and drain.
5. Warm sauce in a pan. Add pasta, beans, and parmesan. Stir in pasta water as needed until heated through.
6. Season and serve with extra parmesan.