Get the Recipe: Vegan Butter Bean Pasta
This vegan butter bean pasta sauce is made with butter beans, jalapenos and coconut milk for an incredibly savory, complex flavor profile and smooth texture. Serve it with sautéd vegetables and pasta of your choice for an amazing weeknight dinner, that's also easy to make in just 15 minutes!
Ingredients
- 3 cups rigatoni, or any other pasta of choice
- 1 can butter beans, (14oz), drained and rinsed
- 1/2 cup pickled jalapenos, drained
- 2 tbsp tamari, or soy sauce
- 1 can coconut milk, (14oz)
- 1/4 cup nutritional yeast
- 2 tbsp cornstarch
- 1 tsp garlic granules
- 1 tsp cumin
- 1 tbsp olive oil
- 1 large onion, diced
- 2 cups mushrooms, chopped
- 1 large carrot, peeled and chopped
- 3 cups broccoli, florets
Equipment
- Saucepan x 2
Instructions
- Cook the rigatoni according to instructions on packaging. This usually takes 10-12 minutes.
- Add the butter beans, jalapenos, tamari, coconut milk, nutritional yeast, cornstarch, garlic granules and cumin to a blender or food processor. Blend until very smooth.
- Heat the olive oil in a large pan over a medium-high heat. Add the onion and cook for 2-3 minutes to soften. Next, add the mushrooms, carrots and brococli. Cook for 5 minutes more, until the vegetables soften.
- Drain the pasta and add to the pan together with the sauce. Lower the heat to a medium and stir for 2-3 minutes, until the sauce thickens.
Video
Notes
- This vegan butter bean pasta keeps well in the fridge for 3-4 days in an airtight container. You can either eat it cold, or reheat in the microwave, adding extra plant based milk if necessary.
Calories: 537kcal, Carbohydrates: 64g, Protein: 18g, Fat: 26g, Saturated Fat: 19g, Sodium: 831mg, Potassium: 1077mg, Fiber: 10g, Sugar: 7g, Vitamin A: 4090IU, Vitamin C: 14mg, Calcium: 97mg, Iron: 7mg