Avoid unnecessary dishes and create an extra creamy pasta dish by cooking the pasta and sauce in the same pot. The pasta gets protein from beans and delicious flavor from sun-dried tomatoes and grated lemon zest.

Ingredients
Serves 4:

• Garlic cloves: 3
• Butter & Rapeseed Oil: 2 tbsp
• Water: 4½ dl
• Whipping Cream: 3 dl
• Crushed tomatoes (400 g): 1 can
• Pasta penne (11 min cooking time): 300 g
• Salt: 1 tsp
• Chili flakes: ½ tsp
• Sun-dried tomatoes in oil, sliced: 1 dl
• White beans (400 g): 1 can
• Black pepper: 1 pinch

For serving:

• Fresh basil: 1 bunch
• Grated Svecia cheese: 1 dl
• Lemon

Instructions

1. Peel and thinly slice the garlic. Sauté it until soft in butter and rapeseed oil in a large pot.
2. Add water, cream, crushed tomatoes, pasta, salt, chili flakes, and sun-dried tomatoes. Cook uncovered for about 10 minutes, stirring occasionally to prevent the pasta from sticking to the bottom.
3. Drain and rinse the beans, then stir them into the pot. Let cook for another 2 minutes, until the pasta is al dente. Season with salt and pepper to taste.
4. Top with fresh basil leaves and grated cheese. Grate lemon zest over the dish.
5. Done!