My Chilli, Tomato and Butter Bean Pasta recipe is a delicious dish made from simple ingredients for maximum flavour. Get the recipe below.
This pasta dish is made from just 10 simple ingredients you're bound to have in your cupboards and fridge. It's perfect for making mid-week when you want something delicious and nutritious without a lot of fuss.
You can easily play around with the pasta shapes, beans and tomatoes used to fit with what you have at home. Check out my section on substitutions below. I've also added some inspiration for switching things up to create different variations.
You can choose how to serve your Chilli, Tomato and Butter Bean Pasta but I like to serve it with either a salad or garlic bread. Here's some inspiration:
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Ingredients
Just 10 ingredients, that's all you need for this pasta recipe. Check them out below:
- Pasta
- Olive oil
- Red Chilli
- Shallot
- Garlic
- Butter beans
- Cherry tomatoes
- Lemon, juice only
- Flat leaf parsley
- Nutritional yeast
Step-by-step Instructions
This recipe cooks in just two pans so you won't be making too much mess in the kitchen. The steps are as follows:
- Step 1: Cook the pasta in a pan of boiling water for 10-12 minutes or until al dente
- Step 2: In the meantime fry the shallots and garlic in a little olive oil
- Step 3: Add the chilli, tomatoes and butter beans and cook for another 5 minutes or until the tomatoes are just starting to soften
- Step 4: Finally stir in the lemon, nutritional yeast, parsley and pasta then serve
Hint: don't overcook the tomatoes, you don't want them to break down too much or they go to mush.
Substitutions
The following are just a couple of suggestions for substitutions you can make if you don't have the exact ingredients to hand:
- Onions: don't have shallots? They just use regular white onion diced finely.
- Beans: don't have butter beans? Try a different white bean like cannellini beans. Or perhaps try pinto beans!
- Tomatoes: sun dried tomatoes have a richer flavour, tomato puree and a little water can be used if you don't have any fresh tomatoes, as can tinned tomatoes.
- Herbs: no parsley? Use fresh basil or dried herbs. You could use oregano or Italian mixed herbs.
- Cheese: nutritional yeast gives a slightly cheesy flavour to the dish so why not swap it out for vegan parmesan?
Variations
Switch things up a bit with these variations:
- Extra veggies: peppers, mushrooms, courgette, aubergine and more are great additions to this recipe
- Extra cheese: why not grate some vegan cheese on top. Pop it under the grill to melt the cheese for a gooey topping
Let me know some more suggestions in the comments below!
Equipment
To make Chilli, Tomato and Butter Bean Pasta you will need a chopping board and knife, a saucepan to cook the pasta and a frying pan for the tomatoes and beans. A spatula to stir will help too!
Storage
This recipe is a great one for making ahead. It can be stored in the fridge for up to 3 days and then reheated either in the microwave or in a saucepan.
Top tip
Enjoy this Chilli, Tomato and Butter Bean Pasta dish cold for a light lunch in the summer months.
FAQs
I used orecchiette as the shape is similar to butter beans but you can use any you'd like.
The recipe
Chilli, Tomato and Butter Bean Pasta
Ingredients
- 300 g pasta any choice of shape
- 1 tablespoon olive oil
- 1 red chilli
- 2 shallots
- 2 cloves garlic
- 245 g butter beans drained weight from a 400g tin
- 200 g cherry tomatoes
- 1 lemon juice only
- 1 bunch flat leaf parsley
- 2 tablespoon nutritional yeast
Instructions
- Cook the pasta in a saucepan of boiling water for 10 - 12 minutes or until cooked.
- In the meantime fry the shallots and garlic in the olive oil.
- Add the tomatoes, chilli and beans to the pan with the shallots and garlic and cook for another 5 minutes until the tomatoes soften.
- Stir in the lemon juice, parsley, nutritional yeast and serve.
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