Garlic & Lemon Butter Bean Pasta
Garlic & Lemon Butter Bean Pasta
Ingredients
- 250 g pasta, of your choice
- 1 tablespoon olive oil
- 3 garlic, cloves, finely chopped
- 1 mild red chilli, finely chopped
- 600 g tinned butter beans, with liquid
- 1 teaspoon chicken stock powder
- 200 g ricotta, or another cottage cheese
- 150 g baby spinach
- 1 lemon, zest and juice of
- as needed chilli flakes, to serve
- as needed black pepper, to serve
- as needed olive oil, for drizzling, to finish
Instructions
- 1
Cook the pasta in well-salted water according to package directions until al dente. Before draining, reserve a mug of the pasta water.
⏱️ 8 min
- 2
While the pasta cooks, heat 1 tablespoon of olive oil in a large pan over medium heat. Add the finely chopped garlic and mild red chilli. Gently cook, stirring occasionally, until fragrant, about 2-3 minutes.
⏱️ 3 min
- 3
Add the tinned butter beans (including their liquid), chicken stock powder, and a splash of the reserved pasta water to the pan. Stir to combine.
⏱️ 1 min
- 4
Stir through the ricotta until well incorporated. Bring the mixture to a gentle simmer.
⏱️ 2 min
- 5
To create a creamy base, transfer about half of the bean mixture into a blender. Blend until smooth, then pour the blended mixture back into the pan with the remaining unblended beans.
⏱️ 2 min
- 6
Add the cooked pasta, lemon zest, lemon juice, and baby spinach to the pan.
⏱️ 1 min
- 7
Toss all the ingredients together in the pan. Add more reserved pasta water as needed, a splash at a time, until the sauce reaches a silky consistency and coats the pasta well.
⏱️ 2 min
- 8
Transfer the pasta to serving bowls. Finish by drizzling with olive oil, sprinkling with black pepper, and chilli flakes to taste.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic & Lemon Butter Bean Pasta
- 250 g pasta, of your choice
- 1 tablespoon olive oil
- 3 garlic, cloves, finely chopped
- 1 mild red chilli, finely chopped
- 600 g tinned butter beans, with liquid
- 1 teaspoon chicken stock powder
- 200 g ricotta, or another cottage cheese
- 150 g baby spinach
- 1 lemon, zest and juice of
- as needed chilli flakes, to serve
- as needed black pepper, to serve
- as needed olive oil, for drizzling, to finish
Instructions
- 1
Cook the pasta in well-salted water according to package directions until al dente. Before draining, reserve a mug of the pasta water.
⏱️ 8 min - 2
While the pasta cooks, heat 1 tablespoon of olive oil in a large pan over medium heat. Add the finely chopped garlic and mild red chilli. Gently cook, stirring occasionally, until fragrant, about 2-3 minutes.
⏱️ 3 min - 3
Add the tinned butter beans (including their liquid), chicken stock powder, and a splash of the reserved pasta water to the pan. Stir to combine.
⏱️ 1 min - 4
Stir through the ricotta until well incorporated. Bring the mixture to a gentle simmer.
⏱️ 2 min - 5
To create a creamy base, transfer about half of the bean mixture into a blender. Blend until smooth, then pour the blended mixture back into the pan with the remaining unblended beans.
⏱️ 2 min - 6
Add the cooked pasta, lemon zest, lemon juice, and baby spinach to the pan.
⏱️ 1 min - 7
Toss all the ingredients together in the pan. Add more reserved pasta water as needed, a splash at a time, until the sauce reaches a silky consistency and coats the pasta well.
⏱️ 2 min - 8
Transfer the pasta to serving bowls. Finish by drizzling with olive oil, sprinkling with black pepper, and chilli flakes to taste.
⏱️ 1 min