Plant-based Sundried Tomato & Butterbean Pasta

Sundried Tomato & Butterbean Pasta 3 Tbsp (45 ml) Flora Plant bake 1 red onion, diced 3 garlic cloves, crushed/finely grated 1 tsp (5 ml) salt 1 sprig of fresh thyme, picked 1 tsp (5 ml) chilli flakes 1x 240 g paked sundried tomatoes, drained & chopped (175 g drained weight) 3 Tbsp (45 ml) tomato paste 1 C (250 ml) vegetable stock ½ C (125 ml) coconut cream 1x tin of butterbeans, drained and rinsed fettuccine pasta, cooked according to the packaging instructions (reserve ½ cup of cooking water) 5 tsp (25 ml) cornflour 2 C (400 g) cut fresh spinach To Serve 1 medium loaf ciabatta, sliced 1 lemon, cut into wedges 3 Tbsp (45 ml) dairy-free hard cheese, grated black pepper Handful of parsley, chopped

With its rich, savoury sauce and wholesome ingredients, this pasta is sure to become a favourite among plant-based and non-plant-based eaters alike.

Serves: 6-8
Preparation time: 20 minutes
Cooking time: 15 minutes
Difficulty: easy

Plant-based Sundried Tomato & Butterbean Pasta

Sundried Tomato & Butterbean Pasta

Heat the Flora Plant Bake in a large pan until melted, then add the onion, garlic, salt, thyme and chilli flakes. Fry for about 5 minutes until fragrant.

Add the chopped sundried tomatoes and tomato pasta and fry for another 2-3 minutes. 

Add the vegetable stock, coconut cream and butterbeans to the pan, and lower the heat to a gentle simmer. Allow the mixture to simmer and thicken slightly, about 5 minutes.

Mix the cornstarch with the cooled pasta water until smooth, then add to the pan and stir to combine and thicken. Add the spinach and allow it to wilt, then add the pasta and turn off the heat. 

To Serve

Serve the pasta with sliced ciabatta, and lemon wedges and garnished with dairy-free hard cheese.

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