Sundried Tomato + Roasted Pepper Pasta with Creamy Butter Beans
How do you make pasta sauce creamy without the cream? Big, juicy QUEEN BUTTER BEANS. Blending beans give you this super silky, creamy sauce that’s ultra satisfying, that just happens to also be entirely plant-based. Thanks to their high fibre + protein content, they’re digested more slowly in the body, making you fuller + more energised for longer.It’s also a GREAT way to sneak in some beans for those a little more sceptic but want the benefits.Leave out the parmesan and its 100% plant-based.
Source: Bold Bean Co
Ingredients
- pasta of choice, rigatoni or fusilli work great for this
- olive oil
- red bell peppers, cored, deseeded and halved lengthways or 175g jarred red peppe
- x 570g jar Queen Butter Beans, bean stock reserved
- sundried tomatoes in oil
- small garlic cloves
- The juice of ½ lemon
- A pinch of chilli flakes
- parmesan or nutritional yeast
- A small handful of basil leaves, for garnish