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pasta with butter beans and vegetables

Butter bean pasta

Try using butter beans instead of a traditional tomato based pasta sauce. This delicious alternative creates a creamy texture that’s low in fat and high in fibre.


Serves: Serves 6

Number of ingredients: 13 Ingredients

To prep: 15 Minutes Prep

To cook: 15 Minutes Cook

Difficulty: Medium

Nutrition per serving

  • Energy : 1440kJ

  • Protein: 14g

  • Fat (total) : 13g

  • - Saturated Fat : 2.0g

  • Carbohydrate (total): 40g

  • - Sugars : 5.0g

  • Fibre: 5.5g

  • Sodium: 268mg


250g fettuccine

1 tablespoon olive oil

1 clove garlic, chopped

1 brown onion

300g can butter beans, drained and rinsed

2 tablespoons flour

2 cups soy milk or dairy milk

¼ cup parmesan cheese, grated

¼ cup lemon juice

¼ cup fresh basil, chopped

2 large zucchini (courgette), sliced and steamed

1 cup broccoli, steamed

¼ cup pine nuts, toasted



  1. Cook pasta according to instructions on the packet.
  2. Heat oil in a frypan then saute garlic and onion until golden.
  3. Add butter beans and stir until heated through.
  4. Combine flour and milk.
  5. Place butter bean mixture, parmesan cheese, lemon juice and milk in blender and puree until smooth.
  6. Pour bean puree back into frypan, add chopped basil and steamed vegetables. Bring to the boil, reduce heat and simmer until mixture slightly thickens.
  7. Drain fettuccine and stir through sauce. Serve immediately sprinkled with pine nuts.