This vegan butter bean pasta sauce is made with butter beans, jalapenos and coconut milk for an incredibly savory, complex flavor profile and smooth texture. Serve it with sautéd vegetables and pasta of your choice for an amazing weeknight dinner, that's also easy to make in just 15 minutes!
Cook the rigatoni according to instructions on packaging. This usually takes 10-12 minutes.
Add the butter beans, jalapenos, tamari, coconut milk, nutritional yeast, cornstarch, garlic granules and cumin to a blender or food processor. Blend until very smooth.
Heat the olive oil in a large pan over a medium-high heat. Add the onion and cook for 2-3 minutes to soften. Next, add the mushrooms, carrots and brococli. Cook for 5 minutes more, until the vegetables soften.
Drain the pasta and add to the pan together with the sauce. Lower the heat to a medium and stir for 2-3 minutes, until the sauce thickens.
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Notes
This vegan butter bean pasta keeps well in the fridge for 3-4 days in an airtight container. You can either eat it cold, or reheat in the microwave, adding extra plant based milk if necessary.
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!