Creamy Butter Bean Spaghetti

Ingredients

• 400g Spaghetti
• 2 x 400g Cans Butter Beans, drained and rinsed
• 2 tablespoons Extra Virgin Olive Oil
• 1 Small Onion, finely chopped
• 3 Garlic Cloves, finely sliced
• 1/2 teaspoon Chilli Flakes
• 200ml Vegetable Stock
• 1 Lemon
• 60g Parmesan, finely grated
• 15g Fresh Parsley, roughly chopped
• 10g Fresh Basil Leaves, roughly torn
• Sea Salt, to taste
• Black Pepper, to taste

Instructions

1. Bring a large pan of well-salted water to the boil and cook the spaghetti according to the packet instructions until al dente.
2. Reserve about 250ml of the pasta cooking water before draining the spaghetti.
3. Meanwhile, heat the olive oil in a large frying pan over medium heat.
4. Add the onion and cook for 5–6 minutes until soft and translucent.
5. Add the sliced garlic and chilli flakes and cook for 1 minute until fragrant, taking care not to brown the garlic.
6. Add half of the butter beans and the vegetable stock and simmer gently for 4–5 minutes.
7. Transfer the bean mixture to a blender or use a stick blender to blend until smooth and creamy.
8. Return the sauce to the frying pan and stir in the remaining whole butter beans.
9. Add the finely grated zest and juice of half the lemon and season with black pepper.
10. Add the drained spaghetti to the sauce with about 100ml of the reserved pasta water.
11. Toss over low heat until the sauce coats the spaghetti, adding more pasta water a little at a time if needed.
12. Remove the pan from the heat and stir through most of the Parmesan, parsley, and basil.
13. Taste and adjust with salt, black pepper, and additional lemon juice if needed.
14. Divide between warm bowls and finish with the remaining Parmesan, herbs, a drizzle of extra virgin olive oil, and a little black pepper.

instructions_source: editorial-classic