Directions:
- Cook pasta according to instructions on the packet. Heat oil in a frypan and saute garlic and onion until golden. Add butter beans and stir until heated through.
- Combine flour and milk. Place butter bean mixture, Parmesan cheese, lemon juice and milk in blender and puree until smooth.
- Pour bean puree back into frypan, add chopped basil and steamed vegetables. Bring to boil, reduce heat and simmer until mixture slightly thickens.
- Drain fettuccine and stir through sauce. Serve immediately sprinkled with pine nuts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 366.51 Kcal (1535 kJ) | ||
| Calories from fat | 101.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.31g | 17% | |
|---|---|---|---|
| Cholesterol | 42.83mg | 14% | |
| Sodium | 277.8mg | 12% | |
| Potassium | 267.69mg | 6% | |
| Total Carbs | 54.83g | 18% | |
| Sugars | 9.84g | 39% | |
| Dietary Fiber | 4.13g | 17% | |
| Protein | 13.36g | 27% | |
| Vitamin C | 22.5mg | 38% | |
| Iron | 2.6mg | 14% | |
| Calcium | 107.7mg | 11% | |
| Amount Per 100 g | |||
| Calories | 153.64 Kcal (643 kJ) | ||
| Calories from fat | 42.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.74g | 17% | |
|---|---|---|---|
| Cholesterol | 17.96mg | 14% | |
| Sodium | 116.45mg | 12% | |
| Potassium | 112.21mg | 6% | |
| Total Carbs | 22.99g | 18% | |
| Sugars | 4.13g | 39% | |
| Dietary Fiber | 1.73g | 17% | |
| Protein | 5.6g | 27% | |
| Vitamin C | 9.4mg | 38% | |
| Iron | 1.1mg | 14% | |
| Calcium | 45.1mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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