Roasted Tomato & Cannellini Sauce Pasta

Updated: Aug 6, 2021

This yummy sauce is a great plant based option to bolognese sauce. When you are short on time, can't think of what to make or when you look in the fridge and the shelves are bare... This is a great recipe.

Just always have the ingredients waiting in the pantry.


1 package of brown rice pasta

1 can reduced fat coconut milk

2 cans of fire roasted tomatoes

2 cans of beans (cannellini or any other white beans)

1 tsp - 1 T of potato starch (start with 1tsp and gradually increase until desired thickness)

1 T balsamic vinegar

1/8 cup of coconut aminos

2 tsp. dried onion flakes

1 tsp. garlic granules

1 tsp. red pepper flakes

1 T Italian spice mix

salt and pepper to taste

smoked paprika sprinkled on top at the end


1. While water comes to a boil and then while the pasta cooks spend that time creating the sauce.

2. In a medium sauce pan add all ingredients except for the beans and potato starch, stirring frequently.

3. Slowly add in the potato starch beginning with 1 tsp. It is highly concentrated and a little bit works wonders to thicken sauces and gravy. Used the desired amount to make the sauce as thick as you like.

4. Drain and rinse the beans and add in for the last 5 minutes.

5. After rinsing and draining the pasta put it in a serving bowl and toss with the sauce coating the noodles well. Serve up and then sprinkle some smoked paprika as a garnish on top of each serving.


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