Healthy cooking: You don’t have to be vegan to fall in love with beanguine says Susan Jane White, who shares her recipe for the easy pasta dish

I like to keep a tall jar of cooked white beans in my kitchen cupboard (especially Bold Bean Co) to make a rich pasta sauce in minutes. Blitzed until silky smooth, it’s the vegan equivalent of double cream but with a juggernaut of prebiotic fibre. There’s lots of iron and potassium in there too for my gym bunnies and hangover honeys.

You don’t need to be vegan to fall in love with beanguine. We eat ours with a shower of Parmesan. You might prefer to ritz it up with leftover roast chicken, pan-fried shrimp or meaty mushrooms — whatever it takes to get those body-lickin’ beans into you!.