Pasta is a great option for when you are in a rush after work, but if you cannot be bothered with slaving away in the kitchen, you may be in need of something quick. Chef, cookbook author and former MasterChef Australia contestant Brendan Pang shared his secret for creating the perfect pasta sauce without any cream.
You cannot go wrong with a creamy sauce, but sometimes adding dairy to a dish can leave it particularly heavy. Plus, not everyone can eat dairy.
So instead of using cream to make this pasta sauce, Brendan utilises a fibre-packed ingredient to create a velvety sauce that perfectly coats the pasta. All you will need is a decent helping of butter beans for this recipe.
All you need to do is blend up the butter beans for a smooth, velvety sauce. In a recent TikTok video, Brendan said: “This is how to make my garlic and lemon butter bean pasta. It’s creamy, zesty and indulgent without being too heavy. And the best part is that it comes together in under 20 minutes, with mostly pantry staples.”
To achieve the creamy sauce, fry off some garlic and red chilli, before following with the butter beans. Add chicken stock powder and pasta water for flavour.
To ensure that it is extra creamy, you will want to add a dollop of ricotta. To make the ultimate velvety sauce, the chef blends the bean mixture, keeping some beans in the pan for texture.
Brendan explained: “For that silky texture, I’m blending a little over half of the bean mixture and mixing it back in, along with the cooked pasta, some lemon zest and juice, and some fresh spinach leaves.”
He continued: “And there you go. A quick, comforting pasta that’s perfect for any night of the week.”
Brendan’s video has already been viewed over 19,900 times, receiving 730 likes and four comments. Grace said: “Looks and sounds delish.” Dash commented: “Oh looks delicious.” Another agreed: “This looks so delicious. I definitely am going to try this.”
So if you are looking for a simple way to make a creamy pasta sauce without the need for actual cream, here is how you can recreate Brendan’s recipe at home.
Garlic & Lemon Butter Bean Pasta
Ingredients (serves two)
- 250g pasta, of your choice
- One tbsp olive oil
- Three cloves garlic, finely chopped
- One mild red chilli, finely chopped
- 600g jar butter beans (with liquid)
- One tsp chicken stock powder
- 200g ricotta (or another cottage cheese)
- 150g baby spinach
- Zest and juice of one lemon
- Chilli flakes, to serve
Method
Cook pasta in well-salted water until al dente, reserving a mug of pasta water.
In a pan, heat olive oil and gently cook garlic and chilli until fragrant. Add the butter beans (with their liquid), stock powder and a splash of pasta water, then stir through the ricotta and bring to a gentle simmer.
Blend or mash half the mixture to create a creamy base, then add your cooked pasta, lemon zest and juice, and spinach. Toss everything together, adding more pasta water as needed until the sauce is silky and coats the pasta.
Finish with a drizzle of olive oil, black pepper and chilli flakes.
