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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is from Sanitarium..I love the fact that this uses butter beans to make a creamy sauce rather than cream so can't wait to try this. Ingredients:
250 g fettuccine |
1 tablespoon olive oil |
1 garlic clove, chopped |
1 brown onion, diced |
300 g butter beans, drained and rinsed |
2 tablespoons flour |
2 cups soymilk or 2 cups dairy milk |
1/4 cup parmesan cheese, grated |
1/4 cup lemon juice |
1/4 cup fresh basil, chopped |
2 zucchini, sliced and steamed |
1 cup broccoli, steamed |
1/4 cup pine nuts, toasted |
Directions:
1. 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.
2. Combine flour and milk. Place butter bean mixture, Parmesan cheese, lemon juice and milk in blender and puree until smooth.
3. Pour bean puree back into frypan, add chopped basil and steamed vegetables. Bring to boil, reduce heat and simmer until mixture slightly thickens.
4. Drain fettuccine and stir through sauce. Serve immediately sprinkled with pine nuts.
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