Creamy Sun-Dried Tomato and White Bean Fusilli

Ingredients

• 400 g fusilli
• 100 g sun-dried tomatoes in oil
• 400 g tinned cannellini beans, drained
• 150 ml unsweetened oat cream
• 3 garlic cloves
• 15 g fresh basil
• 1 tsp chilli flakes
• 2 tbsp olive oil

Method

1. 1

   Cook the fusilli in a large pan of salted boiling water according to packet instructions. Reserve a mugful of pasta water before draining.

2. 2

   Heat the olive oil in a wide frying pan over a medium heat. Add the crushed garlic and chilli flakes and fry for 1 minute.

3. 3

   Add the sun-dried tomatoes (roughly chopped) and cannellini beans. Stir and cook for 3 minutes.

4. 4

   Pour in the oat cream and a splash of pasta water. Simmer gently for 4 minutes until the sauce is creamy and coats the beans.

5. 5

   Use the back of a spoon to lightly crush some of the beans to help thicken the sauce.

6. 6

   Toss the drained fusilli through the sauce, season generously, and serve topped with fresh basil.