Serves: 6

Prep Time: 15 M | Cook Time: 45 M | Total Time: 1 H

INGREDIENTS

• 4 large roasted red bell peppers (see Roasted Bell Pepper recipe)

• 28 oz can organic whole peeled tomatoes

• 16 oz can navy beans

• 3 tbsp olive oil

• 4 large garlic cloves

• 1 large shallot

• 1/3 cup dry red wine

• 1/2 cup water

• 6 fresh large basil leaves (chopped)

• 2 tsp sea salt

• 1 tsp dried thyme

• 2 tsp dried oregano

• 1 bay leaf

• 1 tbsp turbinado sugar

• 1/2 tsp crushed red pepper

• juice of 1/2 lemon (approximately 1 tbsp)

• fresh ground pepper to taste

• gluten-free pasta (either linguine or penne work well)

• vegan parmesan cheese (see Super Vegan Parm recipe)

INSTRUCTIONS

1. Roast bell peppers according to your chosen option in the Roasted Bell Pepper recipe. Roughly chop roasted peppers and set aside.

2. Finely chop garlic cloves and shallot. Set aside.

3. Dump canned tomatoes into a bowl and squish with your hands like a real Italian mamma.

4. Drain navy beans and rinse thoroughly. Place beans in a bowl and set aside.

5. Heat olive oil in a small Dutch oven. Add chopped shallots to the pot and sauté over medium heat until shallots are almost translucent. Add chopped garlic and sauté until fragrant.

6. Add chopped roasted peppers to the pot and stir to combine with onions and garlic.

7. Add squished tomatoes, red wine, water, basil leaves, bay leaf, sea salt, thyme, oregano, sugar and crushed red pepper to the pot. Stir until well combined. Bring sauce to a boil. Lower heat, cover and simmer for 30 minutes.

8. Remove the pot from heat and discard bay leaf. Using an immersion blender (or a regular blender vented for hot liquids), blend the sauce until slightly chunky.

9. Add approximately 1/2 cup of blended sauce to the bowl holding the beans. Using an immersion blender (or a regular blender), blend to make a super smooth slurry.

10. Add the slurry to the sauce in the pot. Add the lemon juice to the pot. Stir well. Place the pot back on low heat to warm. Add additional salt and fresh ground pepper to taste.

11. Prepare pasta according to package directions.

12. Serve sauce over cooked pasta. Top with Super Vegan Parm.

NOTES

Super Vegan Parm will take approximately 5-10 minutes to make. Please refer to separate recipe. If prepared according to Option 1, the roasted peppers will take approximately 45-50 minutes. If prepared according to Option 2, the roasted peppers will take approximately 1 hour & 15 minutes.

NUTRITION FACTS