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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Butter Bean Arrabbiata
We love pasta just as much as the next guy. But this dish is FASTA THAN PASTA + doesn't compromise on flavour. We've subbed pasta for our Queen Butter Beans as their big, fat, juiciness cling on to that rich sauce that any pasta shape would (we call 'em natures gnocchi for a reason!). Our beans are also already cooked so no more twiddling your thumbs waiting for pasta to boil. Rich in protein, full of fibre, this dish will become your new weeknight staple.
This is a super simple recipe, so getting your hands on quality ingredients is key here.
Ingredients
3 tbsp extra virgin olive oil, plus extra to serve
2 tsp chilli flakes, or 1 medium hot chilli, finely sliced
2 garlic cloves, finely sliced
A handful of basil leaves (roughly 10g), plus a handful of leaves to garnish
1 x 400g tin of quality chopped tomatoes (we love Mutti)
1 jar of Queen Butter Beans, drained
25g parmesan (or vegetarian hard cheese), plus extra to serve
To ServeA fresh rocket salad
Crusty bread
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Directions
Heat the olive oil in a frying pan over a medium heat. Add the garlic and chilli/chilli flakes. After about a minute, add the basil leaves and gently wilt them in the flavoured oil, roughly 1 minute.
Pour in the chopped tomatoes with a pinch of salt and stir to combine. Simmer for 4-5 minutes to allow the sauce to thicken slightly. Then, pour in the beans and mix well to combine. Simmer for a further 2-3 minutes.
Add the parmesan and plenty of black pepper.
Serve with extra parmesan, scatter over some fresh basil leaves and a drizzle of extra virgin olive oil.
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