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Nut free vegan creamy pasta with butter beans

Nut-free Vegan Creamy Pasta With Butter Beans

This nut-free vegan creamy pasta with butter beans and mushrooms is made out of potatoes and carrots. It is also low fat, savoury and great for a comforting dinner or lunch that's ready in under 25 minutes. Gluten-free and oil-free. 
Course Main Course
Cuisine Vegan
Keyword butter beans, carrot, low fat, pasta, Potatoes, Tahini, Vegetables
Prep Time 20 minutes
Cook Time 2 minutes
Total Time 22 minutes
Servings 4
Calories 443kcal
Author Maria Gureeva


  • Sauce pan
  • Frying pan
  • Blender or food processor


  • 7 oz gluten-free pasta
  • 1 medium red onion chopped
  • 3 portobello mushrooms sliced
  • 1 can butter beans drained and rinsed

For the creamy sauce

  • 1 large carrot peeled and chopped
  • 17 oz potatoes peeled and chopped
  • 1 tsp paprika
  • 1 tsp cumin
  • 2 tbsp tamari
  • 1/2 cup oat milk
  • 1/4 cup tahini
  • 1 tbsp lemon juice


  • Cook the potatoes and the carrots for 12-15 minutes, until fully softened. Meanwhile, cook your pasta according to packaging instructions, which usually takes around 10-12 minutes, draining once its ready.
  • Add the onion and mushrooms to a non-stick frying pan with a splash of water and sauté for around 5 minutes, until softened. You can start doing this when the pasta and vegetables are almost cooked.
  • Drain and rinse the vegetables and transfer them to a blender or food processor together with the paprika, cumin, tamari, oat milk, tahini and lemon juice. Blend until fully smooth.
  • Add the butter beans to the frying pan followed by the sauce and stir for 1-2 minutes to heat it through. Then, add the cooked pasta and stir together for a further 2 or so minutes to combine before serving.



Calories: 443kcal | Carbohydrates: 75g | Protein: 18g | Fat: 10g | Saturated Fat: 2g | Sodium: 569mg | Potassium: 1250mg | Fiber: 11g | Sugar: 6g | Vitamin A: 3253IU | Vitamin C: 19mg | Calcium: 85mg | Iron: 8mg