Instructions

1. Preheat the oven to 180°C.
2. First make the tomato sauce. Cut the onion into wedges. Halve the tomatoes and cut the red pepper into chunks. Put them in a baking tray and tuck the garlic cloves between the veggies.
3. Season with salt and pepper, then drizzle with oil and the vinegar.
4. Bake in the oven for 25-30 minutes, until the vegetables are tender and lightly browned.
5. Remove the tin and let the vegetables cool, then remove and discard their skin.
6. Put the flesh of the veggies in a liquidizer together with cooking juices. Add the sun-dried tomatoes and basil leaves, then pulse until you get a thick sauce. Season with salt & pepper, if needed.
7. You can chill or freeze this sauce for later use, or continue with the recipe immediately.
8. In a saucepan cook the pasta according to the packet’s instruction, then drain and keep warm in the pan under a lid.
9. Thinly slice the leek and garlic.
10. Using a bean slicer cut the runner beans into thin strips.
11. Heat the oil in a frying pan, then gently sauté the leek for about 5 minutes. Add the garlic and runner beans, then stir for 30 seconds.
12. Add a little water, put the lid on and sauté for 3 more minutes.
13. Add the tomato sauce and bring to the boil. Cook for 3 minutes or until it’s warmed through and the veggies are tender. Season to taste.
14. Add the pasta and gently combine.
15. Serve warm with freshly ground pepper and/or vegan Parmesan (optional).