Get ready to elevate your dinner game with this plant-based, gluten-free creamy butter beans pasta!

Inspired by the incredible Gaz Oakly, this recipe pairs the subtle sweetness of fennel with the tangy kick of capers to create a dish that's both unique and fancy yet simple to prepare.

Perfect for a special occasion or a weeknight treat, this pasta delivers rich flavors and a creamy texture without any dairy—proving that plant-based cooking can be utterly delicious!

Let's get into it...

Creamy Butter Bean 

& Fennel Pasta

Serves 8

Ingredients

BASE

• 4 tbsp Olive Oil
• 2  finely sliced Onions (any kind you have)
• 8 oz finely sliced  Mushrooms
• 2 finely sliced Fennel Bulbs
• 6 minced Garlic Cloves (or 3 Tbsp minced garlic)
• 2 cans Butter Beans
• 6 tbsp Capers
• 4 tsp Miso Paste

SAUCE/NOODLES

• 2 Lemon juice & zest
• 6 cups Vegetable Stock 
• 2 sheets Nori (torn into small pieces)
• 2 box gluten-free Shell Pasta
• 1 pinch Sea Salt & Pepper

GARNISH (OPTIONAL)

• Handful finely chopped Fresh Curly Parsley 
• Pumpkin Seeds 
• Sun-Dried Tomatoes 

Instructions

BASE

1. Place a large pan over a medium heat & add the oil followed by the onion, fennel & garlic. 
2. 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.
3. Add the rest of the beans plus the capers, miso & mushrooms.
4. Stir and cook for approx 3 minutes.

SAUCE/NOODLES

1. Add the lemon, nori & vegetable stock.
2. Bring the stock to a simmer then stir through salt, pepper & pasta.
3. Turn the heat down low & put a lid on the pan. 
4. Let the pasta cook for 8 -10 minutes. 
5. When the pasta is al dente, serve it up.

GARNISH (OPTIONAL)

1. Stir through parsley & top with pumpkin seeds & sun dried tomatoes. 
   

SERVE & ENJOY! 🙂

Recipe made by Gaz Oakly and adapted for Feel Better Eating 

Find the video of this recipe and other videos about natural healing by visiting:

www.youtube.com/@feelbetterliving

Click HERE to watch us cook this recipe!