Butter Bean Pasta

Try using butter beans instead of a traditional tomato based pasta sauce. This delicious alternative creates a creamy texture that’s low in fat and high in fibre.
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  • Serves 6
  • 13 Ingredients
  • 15 Minutes Prep
  • 15 Minutes Cook
  • Medium
Nutrition per serve
  • Energy 1440kJ
  • Protein 14g
  • Fat (total) 13g
  • - Saturated Fat 2.0g
  • Carbohydrate (total) 40g
  • - Sugars 5.0g
  • Fibre 5.5g
  • Sodium 268mg


250g fettuccine

1 tablespoon olive oil

1 clove garlic, chopped

1 brown onion

300g can butter beans, drained and rinsed

2 tablespoons flour

2 cups soy milk or dairy milk

¼ cup parmesan cheese, grated

¼ cup lemon juice

¼ cup fresh basil, chopped

2 large zucchini (courgette), sliced and steamed

1 cup broccoli, steamed

¼ 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 and steamed vegetables. 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.

Dietitian Notes / Recipe Tips

Try adding more veggies such as green beans and peas to this delicious meal. You could also try adding fresh baby spinach leaves towards the end.

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Provider Acknowledgement

Recipe and image kindly provided by Sanitarium Health & Wellbeing Company. For more recipes visit https://www.sanitarium.com.au/recipes/a-z/butter-bean-pasta

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