1 Pot Creamy Butterbean & Fennel Pasta
2 tbs Olive Oil
1 Onion, finely sliced
1 Bulb Fennel, sliced fine
3 Cloves Garlic, minced
1 Can Butter Beans, drained
3 tbs Capers
2 tsp Miso Paste
1/2 cup/10g Mixed Dried Mushrooms
1 cup/250ml White Wine
Zest & Juice 1 Lemon
1 Sheet Nori, torn into small pieces
2 cups/500ml Vegetable Stock
3 cups/350g Pasta of your choice
Pinch Sea Salt & Pepper
Handful Fresh Curly Parsley, chopped fine
Sun-dried Tomatoes, optional
MethodWatch Tutorial Video
Place a large non stick pan over a medium heat & add the oil followed by the onion, fennel & garlic. Cook for 5 minutes before adding half the butter beans & mash them with a fork/spatula in the pan. This will make the sauce creamy. Add the rest of the beans plus the capers, miso & dried mushrooms. Stir well then deglaze the pan with the white wine. (Or skip for alcohol free).
Cook the alcohol out for about 3 minutes then add the lemon, nori & vegetable stock. (Add extra stock if not using wine.)
Bring the stock to a simmer then stir through salt, pepper & pasta. Turn the heat down low & pop a lid on the pan. Let the pasta bubble away for 8 -10 minutes.
When the pasta is al dente, serve up. I stir through parsley & top with pumpkin seeds & sun dried tomatoes.