Starter
20 - 30 Min
8 People
Plant-based Sundried Tomato & Butterbean Pasta
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.
