Heat the oil in a large frying pan over a low heat. Add the carrot, garlic and rosemary. Cook, stirring occasionally, for about 5 minutes or until the carrot is tender.
Stir in the tomato juice and bring to the boil. Add the beans and, with a potato masher, mash about one-quarter of them.
Meanwhile, cook the pasta in a large saucepan of boiling water according to the packet instructions. Drain, reserving ½ cup (125ml) of the pasta cooking liquid.
Transfer the hot pasta to a large bowl. Add the reserved pasta cooking liquid, the bean mixture and the pepper, then toss to combine. Serve hot.
Some more ideas…
*Serve roasted red capsicums with wholemeal bread as an antipasto. *Use red kidney beans instead of cannellini beans – you'll need 1 can (about 400g). *If your supermarket doesn't stock spinach-flavoured pasta, you can use normal pasta.
*This recipe contains plenty of garlic, which contains potent phytochemicals including allicin, which has anti-fungal and antibiotic properties. For maximum benefit, always eat fresh garlic, not garlic powder or garlic salt. Garlic in capsule form does not give you the same effect as the fresh. *Every 100g of cooked beans provides nearly 6g of fibre, making beans one of the best sources of heart-healthy fibre.
A good idea to use beans in a sauce but the recipe needs a little work...I added oregano, basil, a cube of frozen spinach and lots of salt and pepper. I also used white borlotti beans which were a good substitute for the cannellini. - 29 Aug 2009