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Spaghetti al pomodoro with butter beans

Juicy and tangy fresh tomato sauce combined with smooth and buttery beans. It's a match you can't resist. Try it for yourself! This dish is very easy and quick to make, and so satisfying!


🍽 Serves 3-4 🕘 35-40 minutes Difficulty: Beginner



  • 1 tsp of extra-virgin olive oil

  • 3 garlic cloves, diced

  • 5-6 medium tomatoes, chopped

  • 1 can/1 ½ cups of cooked and drained butter beans

  • Salt to taste

  • Chopped basil

  • 240g of spaghetti pasta

  • Vegan parmesan and basil to garnish

Notes: Spice it up by adding ½-1 tsp of chili flakes together with garlic.



  1. Prepare the ingredients. Chop the tomatoes, dice the garlic.

  2. In a large pan, warm the oil to medium heat, add garlic (and chili flakes if you wish), and sauté for 4-5 minutes over medium heat until fragrant.

  3. Add tomatoes and bring to a boil over medium-high heat. Reduce the heat to medium-high and simmer for 15 minutes, or until reduced.

  4. Cook the pasta al dente, according to the instructions on the packaging.

  5. Once the tomatoes have significantly thickened and reduced, add butter beans and simmer for 10 more minutes. Add chopped basil and remove from the heat.

  6. Mix in the spaghetti pasta and serve topped with more fresh basil and vegan parmesan.

  7. Enjoy!


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