Roasted peppers and white beans come together in a rich, mellow sauce for short pasta. A squeeze of lemon, oregano and a pinch of chilli flakes add freshness and a little heat; some of the beans are left whole for a satisfying bite.
This sauce centres on two ingredients, both used generously: red peppers and white beans. Roasting the peppers in the oven softens their flesh and brings out their sweetness, with darkened edges here and there. That roasted flavour adds depth to the sauce without tomato or cream. White beans make it heartier and give the puréed base a smooth, almost velvety texture. Leave some whole so the dish stays substantial and you can recognise the beans in every bite.
In the Netherlands, locally grown red peppers are mostly available in summer and early autumn. For this dish, supermarket peppers work all year round, as long as they’re firm and free of soft spots. If you’re short on time, you can use drained roasted peppers from a jar. They’re often already soft and sometimes preserved in oil or vinegar, so taste them first and go easy on any extra salt and lemon. Oven-roasted peppers generally have a more pronounced roasted flavour.
Puréeing some of the beans with the peppers thickens the sauce without cream. A splash of pasta water helps too: the starch from the pasta makes the sauce silkier and helps it cling to the short pasta. So save some cooking water before draining the pasta. Add it gradually; the sauce should coat the pasta, not sit in a thin puddle at the bottom of the pan. Fusilli, penne and rigatoni work well because the sauce and beans catch in their grooves and hollows.
Oregano adds a herby, slightly resinous note that goes well with the sweet peppers. Lemon juice keeps everything bright, and chilli flakes add a gentle warmth. Start with a little chilli and add more after mixing, if you like. Canned white beans are handy on a weeknight; cannellini beans and large white beans both work well. If using dried beans, cook them until completely tender first and bear in mind that the preparation will take longer.
Serve the pasta straight away, with a little extra olive oil and freshly grated zest from the lemon you used, if you like. A simple green salad makes a good side if you want to round out the meal; there’s no need for bread, as the beans make the pasta filling enough. Cover leftovers and refrigerate within two hours, then eat within three days. Reheat gently in a pan with a splash of water so the sauce loosens up again; stir regularly and heat until everything is piping hot.
Preheat the oven to 230 °C. Halve the peppers and remove the seeds, ribs and stems. Place them cut-side down on a baking tray and roast for 25–30 minutes, until the skin is dark in several places and the flesh feels soft.
Put the peppers in a bowl and cover for 10 minutes. Then peel off the skin and roughly chop the flesh. Put a large pan of salted water on to boil for the pasta.
Heat the olive oil in a large frying pan over medium heat. Cook the garlic, oregano and chilli flakes for about 30 seconds, until fragrant but not coloured. Meanwhile, cook the pasta until al dente according to the packet instructions.
Put the peppers and about two-thirds of the white beans in a blender or tall measuring jug. Add 150 ml pasta cooking water and blend until smooth. Before draining the pasta, save an extra cup of the cooking water.
Drain the pasta and add the pepper sauce to the frying pan. Stir in the remaining beans and let the sauce simmer gently for 2–3 minutes. Add the pasta and toss well. Add pasta water as needed until the sauce is smooth and clings to the pasta.
Remove the pan from the heat. Stir in the lemon juice and season with salt and black pepper. Divide among plates and finish with a little lemon zest and a small drizzle of olive oil, if desired.
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