Creamy Vegan Garlic Pasta

🧂 Ingredients

• 1- pound penne

  1 15-oz can butter beans drained
• 15 oz butterbeans

  drained and rinsed
• 15 oz unsweetened coconut milk
• 3 tbsp tomato paste
• 5 cloves garlic

  minced
• 1 ea radicchio

  chopped
• ½ tsp smoked paprika
• ½ tsp salt
• 4 ea baby bell peppers

  seeded and chopped
• 2 cups baby spinach
• 1 tsp olive oil
• 1 ea black pepper

  to your preferences
• 1 ea red pepper flakes

  to your preferences

Instructions

• 1 Cook pasta according to the package, drain and reserve
• 2 Meanwhile, in a large skillet, heat the oil on medium, then add garlic and roast
  until slightly golden and fragrant about 3 minutes.
• 3 Add bell peppers and radicchio and season with a pinch of salt and pepper if
  using and cook for 2-3 minutes
• 4 Push to the side and add tomato paste to caramelize for 2-3 minutes then add the
  coconut milk, smoked paprika and butter beans and bring to a boil stirring often
  then lower to a simmer.
• 5 Last add in the spinach to wilt, then the cooked pasta and stir well until all
  is coated and distributed. Taste for salt and adjust to your preferences. Top
  with crushed red and black pepper.

Nutrition Info