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.
- 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