This sauce couldn’t be simpler but there are a few essential steps. You’re not using any onion, so be sure to fry up some minced garlic before adding your tomatoes. It’s easy to burn, so watch it like a hawk.
I love to use tinned peeled plum tomatoes but tinned chopped tomatoes work too. Either way, be sure to cook them down fully (this takes longer than you think). The tomatoes should be almost falling apart and the sauce should be dark red.
The creaminess in this dish comes from blended cannellini beans and soy milk. The result is protein rich but also super delicious. Be sure to blend it as smoothly as you possibly can.
I like to reserve a little pasta water in case the sauce is slightly too thick. Give it a taste before adding your pasta too, it may need tweaking with a little salt and pepper. If you want a cheesy kick, add a few tablespoons of nutritional yeast to the blended cannellini bean mixture.
This dish is perfect as it is, but it also works great topped with some fresh basil or oregano.