Soak the sundried tomatoes in boiling water for 30 minutes.
Drain the tomatoes, reserving 125ml of the soaking water,
and roughly chop up and set aside.
Put the pasta on to cook according to the packeted
Add olive oil to a hot pan, and follow with the garlic,
dried oregano, dried basil, and chilli flakes.
Cook for between 3-5 minutes.
Add the tomato purée, roasted red pepper, reserved soaking
water from the tomatoes, and chopped sundried tomatoes to the pan (be sure to
reserve a couple of tablespoons of tomatoes for stirring through the pasta at
Leave to simmer for 10 minutes and then transfer to a
blender. Blend to create an almost
perfectly smooth sauce.
Drain the pasta and return to the pot together with the
sauce, beans, and reserved sundried tomatoes.
Stir everything together and serve with roasted almonds, fresh basil,
and dairy-free yogurt for a creamy extra.
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