During the week we tend to eat more vegetable based meals and as a mum with hungry mouths to feed I need quick, simple and easy. Beans are quickly becoming my new favourite substitute to meat. They are easy to prepare, especially if you buy them tinned and they are filling too.
Plus beans and legumes are a rich source of fibre, protein and vitamin B. They have amazing health benefits for the body including reducing cholesterol, decreasing blood sugar levels and increasing health gut bacteria.
However, not only do beans help the body but they are also environmentally friendly. You can add them to many dishes and I normally make soups from butter beans. I have lots of soup recipes on my blog so be sure to take a look if you are interested. Although, don’t forget to try this pasta dish as it’s delicious.
- Sharp knife
- Chopping board
- Vegetable peeler
- Large saucepan
- Stirring spoon
- Butter beans x 2 400g
- Leek x 1
- Garlic x 2 cloves
- Butternut squash x 1 small
- Carrots x 2
- Courgettes x 2
- Green beans x 2 handfuls
- Mild or hot chilli powder x 1 tsp
- Ground tumeric x 1 tsp
- Ground ginger x 2 tsp
- Ground cumin x 1 tsp
- Ground corriander x 1 tsp
- Ground cinnamon x 1 tsp
- Dried oregano x 1 tsp
- Vegetable stock x 500mls
- Tomato puree x 1 tbsp
- Fresh corriander x 2 large handfuls (optional)
- Olive oil for the pan
- Salt and pepper to taste
- Cashew nut or cream cheese (if not vegan) x 4 tbsps
- Lime x the juice
- Pasta x 300g
- Begin by topping and tailing the leek and removing the end.
- Slice the leek and set aside.
- Peel the butternut squash and cut into cubes.
- Next peel the carrots and courgettes, quarter them lengthways and then slice them.
- Finally peel and slice the garlic.
- Put the large saucepan onto a high heat.
- Drizzle over the oil and with the plastic brush spread the oil as evenly as possible across the base of the pan.
- When the pan is hot add the leek and a couple of minutes later add the garlic.
- Fry for about 5 minutes or until the leek starts to become see through.
- Add in the butternut squash, carrots and courgettes.
- Now fry these for a couple of minutes until everything starts to heat up.
- Sprinkle over the dried herb and spices and fry for another couple of minutes.
- Pour over the vegetable stock and bring to the boil.
- Drain the butter beans through the colander and wash them.
- Put these into the pan with the other ingredients and add in the tomato puree.
- Add salt and pepper to taste.
- Once the pan is boiling turn down the heat and leave to simmer for 30 minutes or so.
- Meanwhile, cook the pasta as per the packet instructions.
- Chop the fresh coriander and add it to the sauce.
- Finally when everything is cooked, add the pasta to the sauce and serve.
- Now enjoy.
Slightly Spicy Butter Bean and Butternut Squash Pasta was delicious and such a simple dish. It’s a great mid week vegan dish but if you want to make it extra creamy you could add coconut or cows yogurt. However, adding cows yogurt would make this dish vegetarian. My husband is not a fan of beans but seemed to really enjoy this dinner. My son loves beans so ate nearly all of this meal. For this recipe, I used red lentil pasta so it was a completely gluten free dinner. Plus the sauce for this meal could be made in advance or you could make extra and freeze it. All the ingredients are freezable so it could be an even quicker mid week meal. However, you decide to eat this dish, as always, enjoy.
Do you have a favourite vegan pasta meal? Let me know in the comments below and please don’t forget to like and follow me. Thank you. xxx