Creamy Roasted Red Pepper and Butterbean Pasta (Vegan)
A delicious, high protein and high fibre Creamy Roasted Red Pepper and Butterbean Pasta made with plant-based ingredients. This pasta dish is ready in less than 30 minutes and is great for meal prep, too.
I really love beans and pasta together at the moment (as some of my recent 30-minute meals prove) and they work so well. You get fibre, protein and carbs and combine this with a dreamy pasta sauce and you’ve got the best meal. I am loving this for dinner and as meal prep waiting for me in the fridge after a busy day. I love this topped with some fried off broccolini but you can enjoy it as it is or with a little side salad, too.
Why will I love this pasta?
This pasta is so good:
- Creamy, saucy and so comforting
- Light, zesty, rich and delicious
- Made with plant-based ingredients
- Naturally vegan, egg-free and dairy-free
- High in protein with tofu in the sauce and butterbeans
- Naturally high in fibre
- From beans and veggies
- Includes dark leafy greens
- A great source of healthy fats
- Ready in 30 minutes or less
- Ideal for meal prep
- Keeps well in the freezer and fridge
- Everyone will love it
- The sauce is rich with sun-dried tomatoes and jarred roasted peppers
- Uses store cupboard ingredients
- No-one will tell there is tofu in the sauce
- Naturally nut-free
- Easily gluten-free
- Comes together easily
- Packed with plant diversity
- With at least 12 different plant points
If you already love the sound of this pasta, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the sauce:
- Silken tofu: this is the key to the creamiest sauce it adds lots of protein. Do not swap this for firm tofu.
- Jarred roasted red peppers: these often come in oil or brine.
- Jarred sun-dried tomatoes: drain away the oil and use them.
- Garlic: for flavour.
- Miso paste: I love the umami richness this adds. I use white miso paste but brown will also work.
- Lemon: to add freshness.
- Hulled hemp seeds: to add some healthy fats and texture.
- Nutritional yeast: to add richness and umami savoury flavour.
- Sweet smoked paprika: I add a smokey rich flavour.
And for the pasta:
- Pasta shapes: I use Mafalda Corta pasta which I love but you can use any shape.
- Olive oil: or your preferred cooking oil.
- Red onion: or white onion.
- Cavolo nero or kale: to add some dark leafy greens. You can also use kale, too.
- Butterbeans: I love the Mr Organic or Bold Bean Co butterbeans. You can also use cannellini beans or chickpeas, too.
- Salt and pepper: to season throughout (the sauce has miso paste in, so you won’t need much salt).
- Broccoli: I love to add some stir-fried tenderstem broccoli aka broccolini on top, but this is optional.
Is this gluten-free and nut-free?
This is gluten-free as long as you use GF pasta. This is naturally nut-free.
How do I make this?
This is ready in a few steps:
- Add all of the sauce ingredients to a small blender (I have this one): and blend until creamy.
- Fry off the onion and kale in a non-stick or ceramic pan: until soft.
- Cook the pasta: and save some of the cooking water.
- Fry off the broccolini: if making it.
- Add the pasta, beans, sauce and water to the pan: and warm through.
- Serve the pasta in bowls topped with the broccolini: and the hemp seed sprinkle.
How long will it last?
This will keep for 2-3 days in the fridge in a sealed container or 1 month in the freezer. Allow to defrost and to warm back up, add it to a pan with a splash of water and warm through.
What other recipes can I try?
For more pasta and bean dishes:
- Marry Me Creamy Sun-Dried Tomato and Bean Pasta
- Creamy Herby Pasta with Greens and Beans
- Mushroom Lentil Ragu Pasta
- Creamy High Protein Pumpkin Pasta
- Pistachio Pesto Pasta Salad
Creamy Roasted Red Pepper and Butterbean Pasta (Vegan)
A delicious, high protein and high fibre Creamy Roasted Red Pepper and Butterbean Pasta made with plant-based ingredients. This pasta dish is ready in less than 30 minutes and is great for meal prep, too.
Ingredients
For the Sauce:
- 300g silken tofu
- 120g jarred roasted red peppers (drained weight)
- 40g jarred sun-dried tomatoes (drained weight)
- 2 garlic cloves, peeled
- 1 tsp white miso paste
- 1 lemon, juiced
- 2 tbsp hulled hemp seeds
- 2 tbsp nutritional yeast
- 1 tsp sweet smoked paprika
For the Pasta:
- 160-240g pasta shapes (2-3 people)
- 1 tbsp olive oil
- 1 red onion, thinly sliced
- 30g cavolo nero or kale, chopped small
- 1 tin butterbeans (240g drained weight)
- Salt and pepper
As optional:
- 1 tsp olive oil
- 120g tenderstem broccoli
- 1 tbsp nutritional yeast
- 1 tbsp hulled hemp seeds
- Fresh basil leaves
Instructions
- For the sauce: add all of the ingredients to a blender and process until smooth and creamy. Season with black pepper.
- Add the pasta to a pot of boiling water and cook according to packet instructions. Once cooked, drain and save 100ml of the pasta cooking water.
- Meanwhile, heat a large non-stick or ceramic pan with the olive oil and add the red onion with some salt and pepper. Fry off for 5 minutes, until softened.
Add in the kale and allow to wilt. - If making the broccoli, add the olive oil to a second pan and once hot, add the broccoli. Fry off for 5 minutes with some salt until tender. Also combine the nutritional yeast and hemp seeds in a small bowl.
- Once ready, add the drained pasta, butterbeans and all of the sauce into the pot with the red onion and add the pasta cooking water (60ml if making 2 portions and 100ml for 3 portions) and stir well.
- Allow to warm through.
- Spoon into bowls and top with the broccoli. Add some hemp seed sprinkle, if you like, and some fresh basil.
- Enjoy straight away. Keep leftovers for 2-3 days in a sealed container in the fridge or 1 month in the freezer. Allow to defrost and warm back up in a saucepan with a splash of water.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this Creamy Roasted Red Pepper and Butterbean Pasta so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest so please say hello!
With pasta love x
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