THE BELLY KITCHEN · Dinner

Roasted Red Pepper Protein Pasta with White Beans

Name: Roasted Red Pepper Protein Pasta with White Beans
Total time: 30 min
Yield: 2 servings
Ingredients: 150g BELLY Penne, weighed dry; 200g jarred roasted red peppers, drained; 1 x 400g tin cannellini beans, drained and rinsed (about 240g drained); 1 tbsp olive oil; 2 garlic cloves, peeled and finely chopped; 1 tsp smoked paprika; 1 tbsp tomato purée; 1 small lemon, zest and juice to taste; 60g baby spinach; Black pepper and salt to taste; Optional: chopped parsley and a pinch of chilli flakes

30 MINSSERVES 2

Big red-pepper flavour, silky white beans and a lemony finish. This vegetarian protein pasta recipe turns cupboard staples into a colourful Penne dinner, with no cream needed.

Published 2026-10-13 · BELLY Editorial

Let’s get cooking ↓

AI-generated serving illustration

Original BELLY editorial recipe; not yet kitchen-tested

Penne in roasted red pepper sauce with white beans, spinach and parsley

THE SHOPPING LIST

Ingredients

For 2 people

150g BELLY Penne, weighed dry
200g jarred roasted red peppers, drained
1 x 400g tin cannellini beans, drained and rinsed (about 240g drained)
1 tbsp olive oil
2 garlic cloves, peeled and finely chopped
1 tsp smoked paprika
1 tbsp tomato purée
1 small lemon, zest and juice to taste
60g baby spinach
Black pepper and salt to taste
Optional: chopped parsley and a pinch of chilli flakes

Meet the Penne

APRON ON. WATER BOILING.

Let’s make it.

1
Bring a large pan of water to the boil. Cook the Penne according to its pack instructions. Before draining, scoop out a mug of the cooking water. Start the sauce while the pasta cooks.
2
Put the drained peppers and half the beans into a blender with 100ml water. Blend until smooth. No blender? Finely chop the peppers and mash half the beans with a fork for a chunkier sauce.
3
Heat the olive oil in a large frying pan over medium-low heat. Add the garlic and cook for about 1 minute, stirring until fragrant without browning. Stir in the paprika and tomato purée for 30 seconds.
4
Add the pepper mixture and remaining beans. Simmer gently for 5–7 minutes, stirring until the sauce is hot and slightly thickened. Add a splash of water if it starts sticking.
5
Stir in the spinach until wilted. Add the drained Penne and 2–3 tablespoons of reserved pasta water. Toss gently; add more water a tablespoon at a time until the sauce coats the pasta.
6
Take off the heat. Add the lemon zest, then lemon juice a teaspoon at a time to taste. Season with black pepper and salt if needed. Divide between two bowls and finish with parsley or chilli flakes if using.

A little BELLY wisdom

Save a mug of pasta water before you drain. A splash helps bring your sauce and pasta together.

Make it yours. Keep it clear.

Timing is an estimate: allow about 10 minutes to prepare and 20 minutes to cook, with the sauce and pasta cooking together. Follow your pasta pack for its cooking time.

Each serving uses 75g dry BELLY Penne, contributing 15g protein from the pasta alone, based on the supplier’s 20g per 100g dry. This is not a calculated total for the finished meal.

BELLY Penne contains wheat (gluten) and lupin. Check the pepper jar and every other ingredient label for additional allergens. This dish is not gluten-free.

Swap cannellini beans for drained butter beans. Use Fusilli if you prefer twists, following its pack instructions. For more heat, add chilli flakes with the garlic.

Serve freshly cooked. If saving leftovers, cool and refrigerate within two hours and use within 48 hours. Reheat only once, until steaming hot throughout. Loosen with a splash of water.

Understand dry-weight pasta nutrition · Choose your pasta shape

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