INSTRUCTIONS

1. 1Crush the peeled tomatoes by hand, keeping the juices.
2. 2Place a medium pot over medium heat and add the olive oil. When hot, add the chopped onion, season with a pinch of salt and cook, stirring frequently, until soft and translucent (about 4–6 minutes).
3. 3Add the finely minced garlic and cook for 2–3 more minutes until golden and fragrant, stirring constantly to prevent burning.
4. 4Add the rosemary sprig, bay leaf and chilli flakes and cook for 30 seconds until fragrant.
5. 5Add the crushed tomatoes and half the white beans. Season with salt to taste and cook, stirring occasionally, until the tomatoes thicken slightly and become velvety (about 6–8 minutes).
6. 6While the tomatoes cook, place the remaining white beans, plant-based milk, nutritional yeast, lemon zest and juice, miso paste, salt and black pepper in a food processor. Blend until completely smooth. Taste and adjust with more salt or lemon juice if needed.
7. 7Once the tomatoes are ready, add the water and the bean purée to the pot. Increase the heat to medium-high and bring to a boil.
8. 8Add the pasta and cook, stirring occasionally to prevent sticking, until al dente and the sauce has thickened (about 12–16 minutes depending on the pasta). The final texture should be creamy and slightly brothy.
9. 9Remove the rosemary and bay leaf. Adjust seasoning with salt and black pepper.
10. 10Serve with a drizzle of olive oil and ground black pepper. Optionally, sprinkle with chopped parsley for a fresh touch.