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Categories:
fettuccine olive oil garlic brown onion butter beans flour soymilk Parmesan cheese lemon juice fresh basil zucchini broccoli pine nuts
Viewed: 44 - Published at: 4 years agoIngredients
- 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
Method
- 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.
- Combine flour and milk. Place butter bean mixture, Parmesan cheese, lemon juice and milk in blender and puree until smooth.
- Pour bean puree back into frypan, add chopped basil and steamed vegetables. Bring to boil, reduce heat and simmer until mixture slightly thickens.
- Drain fettuccine and stir through sauce. Serve immediately sprinkled with pine nuts.
