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Creamy Butter Bean Pasta

250 g fettuccine
1 tablespoon olive oil
1 garlic clove, chopped
1 brown onion, diced
300 g butter beans, drained and rinsed
2 tablespoons flour
2 cups soymilk or 2 cups dairy milk
14 cup parmesan cheese, grated
14 cup lemon juice
14 cup fresh basil, chopped
2 zucchini, sliced and steamed
1 cup broccoli, steamed
14 cup pine nuts, toasted


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

Source: www.food.com