Garlicky Skillet Bean Pasta

Method

1. Boil the pasta in salted water until al dente, following packet instructions. Reserve 3 tbsp of pasta water before draining.
2. Meanwhile, heat 1 tbsp vegan butter and 1 tbsp olive oil in a frying pan over low heat. Halve the tomatoes and trim and halve the green beans.
3. Once the butter has melted, add the tomatoes, green beans, chilli paste, balsamic vinegar, oregano and minced garlic. Cook on a low heat for 3–4 minutes, stirring to make sure the garlic doesn't burn.
4. When the tomatoes start to wrinkle, add the drained butter beans and cook until warmed through.
5. Add the cooked pasta directly to the bean mixture along with the pine nuts, the remaining 1 tbsp vegan butter, nutritional yeast and the reserved pasta water. Stir until everything is incorporated, adding more pasta water if needed to reach a creamy sauce. Season to taste.
6. Serve immediately, garnished with fresh parsley and a drizzle of chilli oil if using.

Equipment

• Sharp knife
• Chopping board
• Saucepan
• Frying pan or skillet
• Tongs or slotted pasta spoon
• Spatula
• Teaspoon
• Tablespoon