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Updated: Jun 2, 2021

Butter beans are a good source of protein, making them a great protein source for vegetarians. This dish is packed full of nutrients including slow- releasing carbohydrates, dietary fibre, minerals, vitamins, especially B-vitamins, and the antioxidant lycopene.

Butter beans have a lovely buttery texture and, combined with the intense flavour of the tomatoes, make a wonderful combination of taste sensations. A quick and easy supper dish that is nutritious and low in calories.

A real winner all round.

Serves 2


300-400 g butternut squash noodles

1 x 400 g can of butter beans, rinsed

1 tsp coconut oil

1 tbsp pine nuts

1 tbsp chopped parsley

Small handful of basil leaves, torn

50 g rocket leaves

200ml tomato sauce (see basics)

Sea salt and pepper


  • Heat the coconut oil in a non-stick frying pan, add the butternut squash noodles, pine nuts and sauté for a few minutes.

  • Meanwhile, in a small saucepan, heat the tomato sauce together with the butter beans until piping hot. Add the parsley, basil and seasoning. Set aside.

  • Mix the butternut squash noodles with the tomato sauce and rocket leaves.

  • Serve in bowls and enjoy.

* Make some extra, refrigerate, and serve with scrambled eggs for breakfast - so, so delicious!

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