Tender white beans in a super quick and easy rosé sauce are a satisfying dinner over pasta or with bread to dip! 1 pan 30 minutes. The pink sauce is dairy-free and so simple. Glutenfree

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 3
  • Category: dinner, Main, Main Course
  • Cuisine: Italian

Ingredients

  • 1 teaspoon oil
  • 1/2 cup chopped onion
  • 2 cloves garlic (minced)
  • 1 teaspoon onion powder
  • 1 teaspoon Italian herb blend
  • 1/4 teaspoon sage (or more, to taste, or use thyme)
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 8 ounces canned tomato puree (or smooth tomato sauce or passata)
  • 1/3 cup cashew cream, (or non-dairy yogurt or non dairy cream or 1/4 cup vegan cream cheese)
  • 1 tablespoon nutritional yeast
  • 1 cup water
  • 2 tablespoons vegan Parmesan
  • 15 ounce can of white beans (such as cannellini beans, butter beans, great northern beans, or use other beans or chickpeas or cubed tofu)
  • pepper flakes, fresh basil and more vegan Parmesan (for garnish)

Method

  1. Heat a skillet over medium heat, and add the oil. Once the oil is hot, add the onion and garlic and a good pinch of salt and sauté until the onion is golden. Stir occasionally, about 4 to 6 minutes.
  2. Mix in all of the herbs (onion powder, Italian herb blend, sage, salt and black pepper). Then, add in the tomato puree, your non-dairy cream of choice, and the nutritional yeast. Mix well and bring to a boil.
  3. Add in the water and vegan Parmesan and mix for a few seconds. Now, add the beans and mix in. Partially cover the pan, and simmer for 5 to 8 minutes.
  4. Taste and adjust salt and flavor. If the sauce has thickened too much, you can add in a little more water or some non-dairy milk to thin it to preference. If it hasn't thickened enough, then continue to cook for another few minutes.
  5. Switch off the heat and garnish with pepper flakes, fresh basil or other herbs, and more vegan Parmesan, and serve with toasted sourdough, garlic bread, pita bread, or over pasta or mashed or baked potatoes.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.