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Nut free vegan creamy pasta with butter beans

Get the Recipe: 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. 

Ingredients

  • 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

Equipment

  • Sauce pan
  • Frying pan
  • Blender or food processor

Instructions 

  • 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.

Video

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