Speedy, Creamy Lemon and Chilli Spaghetti by Christina Soteriou
Ingredients
1x 400g tin of Biona Butter Beans
2 tsp Biona Tahini, Biona Cashew Butter or 1 handful of raw cashews
1 tbsp nutritional yeast
½ - 1 small chili (depending on your heat preference)
3 garlic cloves
200g Biona Spelt White Spaghetti
2 lemons
Fresh herbs for topping (I used chives, but parsley or basil would be great)
Method
Bring a large pot of salted water to boil and cook the spaghetti to al dente. Save a cup of pasta water and then drain.
Meanwhile, add the butterbeans with the liquid from the tin into a high speed blender along with the cashew butter/ tahini/ nuts, nutritional yeast, one tablespoon of olive oil and plenty of salt and pepper. Blend until smooth.
Finely slice the chili and garlic. Heat a good drizzle of olive oil in a large frying pan on medium heat. Add the chili and garlic and fry for a couple of minutes until softened but not crispy and brown. Add the butterbean blend and the spaghetti along with a splash of your reserved pasta water. Turn off the heat and add the zest and juice of one and a half of the lemons. Stir well with tongs to combine and taste for seasoning, adding more salt and pepper as you like.
Finely slice the herbs.
To serve, ladle the pasta into bowls, top with the remaining lemon zest, lemon juice, a drizzle of olive oil, some more black pepper and herbs.
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