Nut-Free Vegan Creamy Pasta With Butter Beans Recipe
By Earth of Maria
🔪Prep Time: 20 mins
👩🍳Cook Time: 2 mins
7 oz gluten-free pasta
1 medium red onion, chopped
3 portobello mushrooms, sliced
1 can butter beans, drained and rinsed
1 large carrot, peeled and chopped
17 oz potatoes, peeled and chopped
1 tsp paprika
1 tsp cumin
2 tbsp tamari
1/2 cup oat milk
1/4 cup tahini
1 tbsp lemon juice
1Cook the potatoes and the carrots for 12-15 minutes, until fully softened. Meanwhile, cook your pasta according to packaging instructions, which usually takes around 10-12 minutes, draining once its ready.
2Add the onion and mushrooms to a non-stick frying pan with a splash of water and sauté for around 5 minutes, until softened. You can start doing this when the pasta and vegetables are almost cooked.
3Drain and rinse the vegetables and transfer them to a blender or food processor together with the paprika, cumin, tamari, oat milk, tahini and lemon juice. Blend until fully smooth.
4Add the butter beans to the frying pan followed by the sauce and stir for 1-2 minutes to heat it through. Then, add the cooked pasta and stir together for a further 2 or so minutes to combine before serving.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.