Cook the pasta according to the pack instructions. Add the frozen vegetables to the pan at the same time and cook together with the pasta.
Meanwhile, heat the oil in a non-stick pan. Add the onion, peppers, Italian Herb Seasoning, Garlic Italian and Garlic Granules if using and Salt. Cook over a medium heat for around 5 minutes, until soft. Add a little water if it begins to stick to the bottom.
Stir in the tomato passata, tomato purée and the cannellini beans. Reduce the heat and simmer gently for 8-10 minutes, adding a little water if you prefer a thinner sauce, stirring occasionally.
Drain the pasta and vegetables, and toss in the Black Pepper. Serve the sauce on a bed of pasta or mix the sauce and pasta together. Serve garnished with grated Parmesan and Flat Leaf Parsley.