Butter bean pasta

Serves: 6
Prep: 15
Cook: 15

Try this delicious alternative using butter beans instead of a traditional tomato based sauce. They create a creamy texture that’s low in fat and high in fibre.

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Ingredients

  • 250g fettuccine
  • 1 tbs olive oil
  • 1 clove garlic, chopped
  • 1 brown onion
  • 300g can butter beans, drained and rinsed
  • 2 tbs flour
  • 2 cups soy milk or dairy milk
  • 1/4 cup parmesan cheese, grated
  • 1/4 cup lemon juice
  • 1/4 cup fresh basil, chopped
  • 2 large zucchini (courgette), sliced and steamed
  • 1 cup broccoli, steamed
  • 1/2 tsp salt
  • 1/4 cup pine nuts, toasted

Method

  1. Step 1

    Cook pasta according to instructions on the packet.

  2. Step 2

    Heat oil in a frypan then saute garlic and onion until golden.

  3. Step 3

    Add butter beans and stir until heated through.

  4. Step 4

    Combine flour and milk.

  5. Step 5

    Place butter bean mixture, parmesan cheese, lemon juice and milk in blender and puree until smooth.

  6. Step 6

    Pour bean puree back into frypan, add chopped basil, steamed vegetables and salt. Bring to the boil, reduce heat and simmer until mixture slightly thickens.

  7. Step 7

    Drain fettuccine and stir through sauce. Serve immediately sprinkled with pine nuts.

Tips

  • Try adding more vegies to this delicious meal; add fresh baby spinach leaves towards the end, or try green beans and peas too.

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