Ingredients (4 persons):
– 400 g buckwheat pasta (if you’re feeling up to it, you can make them yourself)
– 1 big can of white beans (400 g can containing 240 g of beans)
– approximately 100 g of cut sun dried tomatoes stored in oil
– 200 ml of coconut milk (if you want the sauce to be more runny, add more coconut milk and some water)
- First things first – the sauce. Heat up a pan. Add sun-dried tomatoes with the oil when it’s heated up.
- Roast the tomatoes a bit and stir from time to time so that they don’t get stuck to the pan.
- Shred the beans and half of the brine (the salty water they’re stored in) with a mixer.
- Gently stir the coconut milk into the beans.
- Pour this mixture into the pan with tomatoes. Mix everything well up, add spices and cook on medium fire for 10 minutes. Let it bubble a bit. If it’s too dense add a bit of coconut milk and/or water.
- While the sauce cooking, put buckwheat pasta into boiling water and cook for 4-5 minutes.
- When cooked, mix the pasta up with the sauce. Stir well but gently, to avoid mashing up the pasta.
- Cook for an additional minute or two.
If you’re not in a vegan mood, you can add grated cheese. You can also sprinkle some pumpkin seed oil on top of the pasta. It adds a nutty/roasty taste and an intensive dark colour.