|Creamy Butter Bean Pasta|
I subscribe to Sanitarium‘s recipe of the week and a while ago, the recipe was for a Creamy Butter Bean Pasta. I love creamy pastas but since Sophie can’t have cow dairy, we have been limited in what we can make. Having discovered oat milk with goat cheese makes a great béchamel sauce topping for lasagna, I thought I would give them a go for this recipe. I have used their recipe as a base and changed a few of the ingredients to what we have on hand, plus I love mushrooms in creamy pasta!
- This quantity would serve 6 for a dinner.
- The lemon juice contains the vitamin C which helps with the bioavailability of the non-haem iron in the beans.
- Their recipe calls for an onion in the method but isn’t in the list of ingredients. I tend to use shallots now.
- I used basil, oregano and thyme from our herb garden.
- I used a mix of button and Swiss brown mushrooms.
- It was not really my cup of tea, funny texture for the sauce and well, still not that keen on goat cheese, but Greg had 3 bowls of it! I’m not sure what the girls thought really. Amy didn’t particularly like the sauce either but still ate her bowlful. Sophie seemed to like it (she does love her goat cheese) but couldn’t get through all her bowl.
250g packet buckwheat spirals pasta
1 Tablespoon olive oil
2 cloves garlic, thinly sliced
1 shallot, thinly sliced
400g can butter beans, drained and rinsed
2 Tablespoons flour
2 cups oat milk
50g goat cheddar, grated
40 mL lemon juice
1/4 cup chopped fresh herbs
200g sliced mushrooms
350g green beans, topped and tailed
- Cook pasta according to packet directions.
- Heat oil in a large frypan and sauté garlic and shallot.
- Add the butter beans and heat through.
- Place bean mixture, cheese, lemon juice, flour and milk in a blender and purée until smooth.
- Sauté mushrooms in frypan.
- Return bean mixture to pan.
- Add herbs and green beans and simmer until slightly thickened.
- Stir cooked and drained pasta through sauce.
- Serve with more grated cheese on top.