Dinner recipe
A vegan red pepper and butter bean pasta with tomato, spinach, parsley, lemon, and a creamy blended bean sauce.
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Ingredients
wide saucepan, large saucepan, sieve, stick blender, knife, chopping board, grater
Method
Deseed and slice the red peppers, finely chop the onion, grate the garlic, drain and rinse the butter beans, roughly chop the parsley leaves and stalks separately, and zest the lemon.
Heat 2 tablespoons olive oil in a wide saucepan over a medium heat. Add the onion, red peppers, parsley stalks, black pepper, and a pinch of salt, then cook for 8 to 9 minutes until the peppers are soft and glossy.
Stir in the garlic and smoked paprika for 30 seconds. Add the chopped tomatoes, half the butter beans, and 150ml water, then simmer for 8 to 10 minutes until the peppers are very soft and the sauce has thickened.
Meanwhile, cook the penne pasta in a large saucepan of boiling salted water for 10 to 12 minutes until tender with a little bite. Scoop out a mug of pasta water, then drain.
Carefully blend the red pepper sauce until mostly smooth, using a stick blender or jug blender. Return it to the pan, then stir in the remaining butter beans and baby spinach for 2 to 3 minutes until the spinach wilts.
Add the drained penne to the sauce with a splash of pasta water. Toss for 1 to 2 minutes until the sauce coats the pasta, then add a squeeze of lemon juice and most of the parsley leaves.
Divide the pasta between bowls and scatter over the remaining parsley leaves and lemon zest. Add extra black pepper at the table if liked.
