Creamy Green Butter Bean Pasta
Total Time
30 minutes
Prep Time
0 seconds
Cook Time
30 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 150g pasta
- 248g canned butter beans
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Preparation
Step 1
Place a medium pan of water over medium–high heat and bring to a boil. Add a generous pinch of salt and pour in the pasta. Cook according to the packet instructions (until the pasta is al dente), then drain, reserving a mugful of the cooking liquid.
Step 2
Meanwhile, place the cashews and sunflower seeds into a medium bowl and cover with freshly boiled water. Set aside to soak for about 3 minutes.
Step 3
While the pasta is cooking and the cashews and sunflower seeds are soaking, place a frying pan over medium–high heat and add a drizzle of olive oil. Once hot, add the onion and garlic and cook, stirring frequently, for 4–5 minutes until softened and translucent. Add the spinach/kale and cook for a further 2 minutes.
Step 4
Drain the cashews and sunflower seeds. Place them into a blender with the cooked spinach/kale, onion and garlic, alongside the plant-based milk, lemon juice and nutritional yeast. Blend until smooth and creamy.
Step 5
Pour the creamy sauce onto the cooked pasta with the butter beans. Cook together with a splash of the reserved pasta water, until it’s glossy and delicious.
Step 6
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