Cook the pasta according to the package instructions until al dente. Before draining reserve a little bit of the pasta water.

Start with the base: Heat the oil and butter in a pan over medium heat. Add the chopped onion and cook until soft, then stir in the garlic for another minute.

Add the tomatoes & herbs: Toss in the cherry tomatoes, sun-dried tomatoes, and your herbs (oregano, rosemary, basil). Let everything cook for a few minutes until the tomatoes soften and the mixture is fragrant.

Build the sauce: Stir in the tomato purée and cook for a minute or two to deepen the flavour.

Make it creamy: Pour in the vegetable stock and dairy-free cream. Let it simmer gently for a few minutes.

Add the rest: Stir in the white beans and spinach, cooking until the spinach wilts and the sauce is creamy.

Combine: Add the cooked pasta and toss until evenly coated. If needed, stir in a splash of the reserved pasta water to loosen the sauce. 

Season & serve: Taste and adjust with salt, pepper, and chilli flakes if you like a bit of heat. Serve warm and enjoy!