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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.
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
| Typical values | per serving |
|---|---|
| Energy | 495 kcal |
| Protein | 20g |
Cook mode
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.