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Prepare your soffritto by dicing the carrot, onion and celery.
To a saucepan on a medium heat, add a good drizzle of olive oil. Add your soffritto, a good pinch of salt and cook it for 10 minutes.
Finely chop the parsley, rosemary and sun-dried tomatoes and then chop them once again all together. Add this to the pan and give it a good stir.
Stir in the also the tomato paste and cook for a few minutes. Pour in the vegetable stock to the pan and then add the beans. Cover and cook it for 10 minutes with the lid on.
To make the sauce creamy, remove half of it, blitz it until it's nice and smooth and add it back to the pan. Give it a good stir and taste it for seasoning.
Add your pasta directly to the sauce and cook until al dente. Cooking it in this way means that the pasta releases all that starch directly into the sauce and this makes the sauce super creamy.
As pasta will absorbs the sauce while it cooks top it up with a little hot water if need it.
Serve it up, add a drizzle of olive oil and enjoy.