Creamy Vegan Garlic Pasta
This creamy vegan garlic pasta with radicchio and butterbeans will blow your mind with it's luscious and smoky tomato and garlic cream sauce. Combined with meaty butterbeans, bitter radicchio, baby bell peppers, and baby spinach it is lick the plate clean delicious.
- 1- pound penne 1 15-oz can butter beans drained
- 15 oz butterbeans drained and rinsed
- 15 oz unsweetened coconut milk
- 3 tbsp tomato paste
- 5 cloves garlic minced
- 1 ea radicchio chopped
- ½ tsp smoked paprika
- ½ tsp salt
- 4 ea baby bell peppers seeded and chopped
- 2 cups baby spinach
- 1 tsp olive oil
- 1 ea black pepper to your preferences
- 1 ea red pepper flakes to your preferences
Cook pasta according to the package, drain and reserve
Meanwhile, in a large skillet, heat the oil on medium, then add garlic and roast until slightly golden and fragrant about 3 minutes.
Add bell peppers and radicchio and season with a pinch of salt and pepper if using and cook for 2-3 minutes
Push to the side and add tomato paste to caramelize for 2-3 minutes then add the coconut milk, smoked paprika and butter beans and bring to a boil stirring often then lower to a simmer.
Last add in the spinach to wilt, then the cooked pasta and stir well until all is coated and distributed. Taste for salt and adjust to your preferences. Top with crushed red and black pepper.
Calories: 624kcalCarbohydrates: 89gProtein: 19gFat: 23gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 626mgPotassium: 807mgFiber: 10gSugar: 7gVitamin A: 1456IUVitamin C: 10mgCalcium: 74mgIron: 5mg