Butter bean pasta Try using butter beans instead of a traditional tomato based pasta sauce. This delicious alternative creates a creamy texture that’s low in fat and high in fibre. Main Print this recipe Details Serves: Serves 6Number of ingredients: 13 IngredientsTo prep: 15 Minutes PrepTo cook: 15 Minutes CookDifficulty: Medium Nutrition per servingEnergy : 1440kJProtein: 14gFat (total) : 13g- Saturated Fat : 2.0gCarbohydrate (total): 40g- Sugars : 5.0gFibre: 5.5gSodium: 268mg Ingredients 250g fettuccine 1 tablespoon olive oil 1 clove garlic, chopped 1 brown onion 300g can butter beans, drained and rinsed 2 tablespoons flour 2 cups soy milk or dairy milk ¼ cup parmesan cheese, grated ¼ cup lemon juice ¼ cup fresh basil, chopped 2 large zucchini (courgette), sliced and steamed 1 cup broccoli, steamed ¼ cup pine nuts, toasted Method Cook pasta according to instructions on the packet. Heat oil in a frypan then saute garlic and onion until golden. Add butter beans and stir until heated through. Combine flour and milk. Place butter bean mixture, parmesan cheese, lemon juice and milk in blender and puree until smooth. Pour bean puree back into frypan, add chopped basil and steamed vegetables. Bring to the boil, reduce heat and simmer until mixture slightly thickens. Drain fettuccine and stir through sauce. Serve immediately sprinkled with pine nuts.
