I really love the versatility of pasta! Add it to your summer salad or throw it in a soup, it will turn anything into a comforting meal. When I am pressed for time but still want to eat something delicious I always reach out to a pack of pasta! Here I am with another pasta recipe for you all!
It might not be the most nutritious of all foods but I try to make it as healthy as possible with lots of vegetables and as little butter, cream and cheese as possible.
Today I was craving for some creamy sauce as I don’t usually make cheese or cream based sauces for my pasta. But of course I just can’t get myself to make something with so much fat and even if I do I feel so guilty after eating it that it’s not even worth it!
I satisfied my cravings with this delicious creamy butter bean sauce and fettuccine! It’s very simple to make and a lot more nutritious than just butter+cream and lip smacking good
I used dry butter beans, soaked it and then cooked it till soft but you can also use canned butter beans here. Garlic and sage make this creamy sauce a lot more flavourful. I am sure you can experiment with other herbs as well! I have skipped butter and cream altogether but if you are feeling indulgent go ahead and add a dollop of butter and a few tablespoons of cream. Thought it’s delicious without any diary, butter and cream will only make it better I served it with some steamed tender green beans. Some garlic bread would have been heavenly too!
This is also my first entry for ‘My Legume Love Affair 39’ started by Susan of ‘Well-Seasoned Cook’ and hosted by Cathy of ‘What Would Cathy Eat?’ I am a huge beans fan and I cook it very often! I would really love to participate in this more often!
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- 250 grams of dry butter beans
- 2 cloves of garlic
- 1 tbsp olive oil
- 2-3 springs of sage
- 1 packet Fettuccine
Soak the butter beans on cold water for 6-8 hours or overnight. Discard the water the next morning. Boil with a pinch of salt till soft. I used my ever faithful pressure cooker for this as it can otherwise take a long time. Drain the beans and reserve the water for later use. Blend the beans into a smooth puree.
Heat olive oil in pot. Grate the 2 garlic pods and add it to the oil. Fry for a minute and add the fresh sage springs. Now add the butter bean puree to it and mix well. Add the water reserved from cooking to thin it down to the required consistency. Bring it to a boil, season with salt and it’s ready!
Boil the fettuccine according to the instructions of the package and toss it in the butter bean sauce. Serve hot!