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Butter bean pasta

Serves: 6
Prep: 15
Cook: 15

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

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    • 250g fettuccine
    • 1 tbs olive oil
    • 1 clove garlic, chopped
    • 1 brown onion
    • 300g can butter beans, drained and rinsed
    • 2 tbs flour
    • 2 cups soy milk or dairy milk
    • 1/4 cup parmesan cheese, grated
    • 1/4 cup lemon juice
    • 1/4 cup fresh basil, chopped
    • 2 large zucchini (courgette), sliced and steamed
    • 1 cup broccoli, steamed
    • 1/2 tsp salt
    • 1/4 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, steamed vegetables and salt. 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.


    • Try adding more vegies to this delicious meal; add fresh baby spinach leaves towards the end, or try green beans and peas too.

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