This recipe is a vegan version of the popular dish "penne alla vodka" with a twist, as we've swapped pasta for butter beans! It features a creamy tomato sauce rich in flavor and with a hint of heat, and is topped with vegan parmesan for added flavor. Perfect for serving alongside roasted sourdough or roasted vegetables.
Ingredients
- 40 g vegan butter
- 1 tbsp olive oil
- 1 red onion, finely diced
- 3 cloves of garlic, minced
- 100 ml vodka
- 2 tbsp tomato puree
- 100 ml tomato passata
- 250 ml vegan double cream or coconut cream
- Salt
- Black pepper
- 1/4 tsp chili flakes (optional)
- 1 tin butter beans, drained and rinsed
- 1 tbsp nutritional yeast
Instructions
- Melt the butter in a pan over medium heat, then add the olive oil and red onion. C ook for 3 to 4 minutes or until the onions are softened, then add the garlic. After a minute pour in the vodka. Bring to a summer and cook for a few minutes until the liquid has reduced.
- Stir in the tomato puree and passata and simmer for 5 minutes.
- Stir through the vegan cream and butter beans, and once heated all the way through, season with salt, pepper, and chili flakes.
- Remove from the heat and serve with a sprinkle of nutritional yeast.
- The beans are fantastic on their own, or you can serve them alongside freshly toasted bread, or roasted vegetables.