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Dinner recipe

Creamy Red Pepper Butter Bean Pasta with Parsley

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A vegan red pepper and butter bean pasta with tomato, spinach, parsley, lemon, and a creamy blended bean sauce.

Start planningStart cookingIngredients
65 min495 kcal4 base servingsDinnerVeganPastaFamily Friendly
ContainsGluten
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Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: butter beans, red peppers, pasta, parsley

Dietary fit: Vegan, Dairy-free

Serving tip: Cool leftovers in shallow portions and refrigerate within 1–2 hours at 0–5°C. Use within 48 hours or an earlier ingredient use-by limit. Reheat once only until steaming hot throughout.

Creamy Red Pepper Butter Bean Pasta with Parsley plated and ready to serve.

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Ingredients

What you need

  • 320g penne pasta
  • 2 × 400 g tins butter beans
  • 450g red peppers
  • 1 × 400 g tin chopped tomatoes
  • 120g baby spinach
  • 150g onion
  • 3 cloves garlic
  • 15g fresh parsley
  • 1 lemon
  • 30ml olive oil
  • 2 tsp smoked paprika
  • 1/2 tsp black pepper
  • 2650ml water

You'll also need

5l deep sauce saucepan, 5l pasta saucepan and colander, stick blender and 1l blending jug suitable for cold food, scales, measuring jug, knife, board and grater

Method

Step by step

Up to 8 clear steps
  1. Creamy Red Pepper Butter Bean Pasta with Parsley cooking step 1: Prepare the vegetables.
    Step 1

    Prepare and blend cold beans

    For more than four servings, cook in batches of no more than four. Divide the displayed ingredient and method quantities between batches; keep cut sizes, equipment capacities and per-batch times fixed. Allow extra elapsed time for further batches. Finely chop the onion and slice all peppers into strips 5mm wide. Separate chopped parsley stalks and leaves. Measure 2g lemon zest and 15ml juice. Drain and rinse all butter beans. Put half the drained beans in a 1l jug with 150ml cold water and blend until smooth, following the blender instructions. Keep the other half of the beans whole.

  2. Creamy Red Pepper Butter Bean Pasta with Parsley cooking step 2: Soften the peppers.
    Step 2

    Soften peppers

    Heat all 30ml oil in a 5l saucepan over medium heat. Add all onion, peppers, parsley stalks and black pepper. Cook for 12–15 minutes, stirring, until the peppers are softening.

    15 min
  3. Creamy Red Pepper Butter Bean Pasta with Parsley cooking step 3: Simmer the sauce.
    Step 3

    Simmer sauce

    Stir in all garlic and smoked paprika for 1 minute. Add all chopped tomatoes and their juices and all the cold bean puree. Simmer gently for 12–15 minutes, stirring regularly to prevent sticking, until the peppers are tender and the sauce thickens.

    16 min
  4. Creamy Red Pepper Butter Bean Pasta with Parsley cooking step 4: Cook the pasta.
    Step 4

    Cook penne

    Meanwhile, bring 2500ml water to a boil in a 5l saucepan. Boil all penne for 10–12 minutes or according to the packet until just tender. Measure and reserve 100ml of the cooking water, then drain the pasta and discard the rest of the water.

    12 min
  5. Creamy Red Pepper Butter Bean Pasta with Parsley cooking step 5: Blend the sauce.
    Step 5

    Heat beans and spinach

    Stir the remaining whole beans and all spinach into the sauce. Heat gently for 3–4 minutes until the beans are steaming hot and spinach has wilted.

    4 min
  6. Creamy Red Pepper Butter Bean Pasta with Parsley cooking step 6: Toss the pasta.
    Step 6

    Combine

    Fold all drained pasta into the sauce with 30ml of the reserved cooking water. Heat for 2 minutes, stirring. Add up to the remaining 70ml reserved water only if needed for a sauce that coats the pasta; discard any unused reserve. Take off the heat and stir in all 15ml measured lemon juice and half the parsley leaves.

    2 min
  7. Creamy Red Pepper Butter Bean Pasta with Parsley cooking step 7: Serve with parsley.
    Step 7

    Serve

    Divide all pasta and sauce equally between the intended servings. Scatter over all measured zest and the remaining parsley leaves.