Cooking Index - Cooking Recipes & IdeasBean Pasta Primavera Recipe - Cooking Index

Bean Pasta Primavera

Type: Pasta
Courses: Main Course, Sauces, Vegetarian
Serves: 6 people

Recipe Ingredients

  Bean Pepper Sauce
2 1/2 cups 400g / 14ozWhite beans - cooked
1 1/4 cups 296mlVegetable stock
2   Roasted red bell peppers - - peeled & seeded
1 teaspoon 5mlTarragon
1 teaspoon 5mlThyme
1 teaspoon 5mlMarjoram
1   Cayenne
1/2 teaspoon 2.5mlSalt
  Black pepper
1 lb 454g / 16ozSpinach spaghetti
2 lbs 908g / 32ozBroccoli
1 lb 454g / 16ozAsparagus
3 lbs 1362g / 48ozYellow peppers (large)
3   Spinach - torn
1/2 cup 20g / 0.7ozBasil leaves - shredded
1 1/2 tablespoons 22mlPoppy seeds
  Salt & pepper - to taste
8   Oil packed sun dried - - tomatoes, drained

Recipe Instructions

Combine 1 1/2 c beans, stock and roasted peppers in food proc. Blend until smooth and creamy. Fold in herbs, and season with cayenne or paprika, salt and pepper. Set aside. Cook pasta in boiling water according to package directions. Meanwhile, prepare veggies. Remove broccoli florets from stalks and cut into bite sized pieces. Peel broccoli stalks and cut diagonally into 1/4 inch thick slices. Cut asparagus stalks diagonally into slices about 1 inch long. Remove seeds from peppers and cut into long slivers. Steam broccoli, asparagus and peppers until tender crisp--about 10 mins, and set aside. Steam spinach 3-4 mins. Cool, press out excess liquid and chop coarsley. Place pasta in large warmed bowl. Add sauce, veggies, basil, poppy seeds, and remaining 1c white beans. Toss gently to mix. Season with salt and pepper and garnish with sun dried tomatoes.

Waldine Van Geffen


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.