For the sauce:
Lightly fry the onions with the olive oil in a frying pan for 3-4 minutes.
Add the kidney beans (not drained) and cook until the beans soften.
Add the paprika powder, salt, cayenne pepper and stir well.
Add the tomato paste and cook until the sauce gets creamy.
Add the sauce in a blender and blend until smooth (add water if needed).
At the same time, start preparing the pasta by bringing a medium sized pot with water to a bail. Add salt.
Add the pasta and cook according to package instructions.
Drain the pasta and combine with the blended sauce immediately.
Add fresh parsley on top and enjoy!

For the sauce:
2-3 tablespoon olive oil
1/3 medium sized onion, chopped
1 can red kidney beans
2 teaspoon Himalayan salt
3 teaspoon pure paprika powder
1-2 teaspoon cayenne pepper, or to taste
3 tablespoon tomato paste
2 tablespoon fresh parsley

For the pasta:
220 gram vegan pasta of your choice
2 tablespoon salt for cooking