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Creamy Red Pepper Butter Bean Pasta with Parsley
A vegan red pepper and butter bean pasta with tomato, spinach, parsley, lemon, and a creamy blended bean sauce.
40 min560 kcal4 base servings
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.
Nutrition
Estimated nutrition per serving
560 kcalEstimated 3 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 560 kcal |
| Protein | 18g |
| Carbohydrate | 63g |
| of which sugars | 11.3g |
| Fat | 19.9g |
| of which saturates | 5.6g |
| Fibre | 10g |
| Salt | 1g |
Cook mode
Prepare the vegetables
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.
Timer: 10 min