Butter Bean pasta
I had a little dilemma lately. You see I love a creamy sauce but:
They’re too high in the calorie department and don’t always agree with my stomach.
So I’m really chuffed that I managed to come up with a solution. This easy vegetarian midweek dinner is a great meat substitute high in protein, iron and fibre. The sauce is delicious and creamy with a buttery flavour but it’s completely butter free. There is just the right amount of spices and it’s made by moi! What put the cherry on top of the icing for me is that my youngest son who turns his nose up at my cooking 8 out of ten 10 times said it was “Damn DELICIOUS”
This recipe is a keeper. Keep it in your recipe book, because you will want to make it again and again and again!!!
2 X 400g butter bean cans
250g cherry tomatoes cut into quarters
3 tablespoons oil
5 garlic cloves crushed
4 cups of vegetable stock
A handful of fresh basil finely chopped
1 teaspoon ground coriander
2 tablespoons cornflour
1/3 cup cold milk of your choice (I used plant milk)
½ cup grated parmesan cheese, or vegan cheese, or no cheese
500g Rigatoni pasta, or pasta of your choice
Cook pasta according to instructions on the packet and set aside.
In a large-sized pot, over medium heat, sauté garlic and onion until golden. Add butter beans and stir for a couple of minutes. Stir in cherry tomatoes and basil, and stir for three more minutes, then stir in coriander.
Pour stock into the pot and bring to the boil. Reduce heat and simmer for 15 min.
Turn off the heat and let it cool down for a bit.
Check the sauce. If not too hot, use a handheld blender and blend butter bean mixture creating an almost smooth mixture.
Bring sauce to the boil.
Combine cornflour and milk in a cup or a small bowl until smooth.
Pour the cornflour mixture into the pot stirring at the same time until mixture slightly thickens.
Reduce heat and stir in parmesan cheese. Turn heat off.
Drain prepared pasta from any liquid and toss into the sauce.