Simply Pasta is a monthly recipe column in which Best of Vegan contributor Teri-Ann Carty delves into her 20-year experience in fine dining and shares her best practices and recipes for making amazing pasta. In this new installment of Simply Pasta, she shares her delectable recipe for Vegan Butterbean Casarecce Primavera.
Butterbean Casarecce Primavera
I will start this post with saying that PASTA should really have its own food group. I can’t think of a more well rounded, quick and EASY meal than a primavera pasta. I am a huge fan of adding beans to my pasta. They add depth, fiber and of course protein, but they’re also inexpensive and pantry-friendly. You can cook them from scratch or you can buy them in a can. I love taking the time to soak them overnight and cook them with love, but when you’re in a pinch, a can in the pantry proves to make life much easier.
As with all my pasta recipes, this one starts with olive oil and chili flakes. I love a little kick of spice, but if you or your family prefer to omit it, please do. Primavera is a simple dish made with fresh vegetables, so use whatever you like. This is a PERFECT RECIPE for when a fridge clean-out is in order, so salt that water and let’s get cooking!
What You’ll Need
- Casarecce noodles
- olive oil
- Pinch chili flakes
- onion
- garlic
- cremini mushrooms
- courgette
- butter beans
- heirloom tomato
- kalamata olives
- baby spinach
- Shaved vegan parmesan
- hot pasta water
- Sea salt & Cracked pepper
How to make this Vegan Butterbean Casarecce Primavera
Step one: cook the pasta
Cook pasta in well salted water until al dente. Reserve 1 cup of pasta water before draining.
Step two: cook the onion and garlic
Heat 3 tbsp of olive oil and chili flakes in a large deep sided pan. Add onion and cook until translucent. Add garlic and cook for 1 more minute.
Step three: cook & add the remaining ingredients
Add mushrooms to the pan. Toss the mushrooms well and then leave them to cook for 1 minute. Cook mushrooms until soft and then add courgette, chopped tomatoes and butterbeans. Mix well and season with salt and cracked pepper. Add cooked pasta, baby spinach, olives and 1/4 cup pasta water. Toss everything together then add as much cheese as your hearts desires. Check for seasoning and add to bowls. Serve immediately.
Butterbean Casarecce Primavera – Recipe Card
Ingredients
- 400 gr Casarecce noodles
- 4 tbsp olive oil
- Pinch chili flakes
- 1/2 onion finely diced
- 2 large cloves garlic finely minced
- 7-8 cremini mushrooms sliced
- 1 small courgette halved and quartered
- 1 can butterbean 400grams drained and rinsed
- 1 large heirloom tomato quartered
- 1/2 cup kalamata olives
- 1 fistful baby spinach
- Shaved vegan parmesan
- 1/2 cup hot pasta water
- Sea salt & Cracked pepper
Instructions
- Cook pasta in well salted water until al dente. Reserve 1 cup of pasta water before draining.
- Heat 3 tbsp of olive oil and chili flakes in a large deep sided pan. Add onion and cook until translucent. Add garlic and cook for 1 more minute.
- Add mushrooms to the pan. Toss the mushrooms well and then leave them to cook for 1 minute. Cook mushrooms until soft and then add courgette, chopped tomatoes and butterbeans. Mix well and season with salt and cracked pepper. Add cooked pasta, baby spinach, olives and 1/4 cup pasta water. Toss everything together then add as much cheese as your hearts desires. Check for seasoning and add to bowls. Serve immediately.
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Recipe, text, and photography by Teri-Ann Carty.
