Health Journalist Discovers Five-Ingredient Pasta Sauce Outsmarts Jarred Jars with Beans

KEY POINTS

•Rachel Hosie, a health journalist, developed a five-ingredient homemade pasta sauce to reduce ultra-processed foods in 2025.
•The recipe includes baking bell peppers, cherry tomatoes, garlic, butter beans, and ricotta at 390°F before blending.
•Dietitian Nichola Ludlam-Raine praised the sauce as nutrient-dense, Mediterranean diet-friendly, and well-balanced with protein and fiber.

In a world drowning in ultra-processed pasta sauces, Rachel Hosie, a health journalist armed with curiosity and a blender, baked her way to glory at 390°F—because apparently simple recipes require the heat of a small furnace. Her five-ingredient marvel features 2 red bell peppers, 200 grams of cherry tomatoes, 5 garlic cloves (because 4 was just cowardly), 200 grams of butter beans stealthily rinsed and drained to unrecognizability, and a modest 150 grams of ricotta. Praised by dietitian Nichola Ludlam-Raine as 'brilliantly balanced and nutrient-dense,' this sauce boasts 12 grams of protein and 4 grams of fiber per serving—enough to trick even the staunchest bean-averse skeptics who, remarkably, can't taste the beans disguised as creamy texture enhancers. Rachel’s sauce carries the Mediterranean lifestyle’s torch, blending antioxidants, fiber, and the subtle power of olive oil at its best, able to top pasta of any shape, with an optional chicken breast and pine nuts cameo for when one truly has energy to spare. Leftovers? Refrigerate for five days unless you prefer pasta roulette.