Christina Soteriou's recipe for pappardelle with cauliflower and butter bean sauce
Quick and easy – the perfect pasta recipe to whip up right away to make the rest of the week more bearable. Pasta-free! Christina Soteriou, the chef behind the tantalizing vegan recipes on the Insta account Bunch, takes matters into her own hands with a recipe as comforting as a big hug: pappardelle with a delicious cauliflower flavor, served with a butter bean sauce…
Ingredients
- 150 g of pappardelle
- 400g of butter beans
- 120g of unsalted cashew nuts
- 50g of crushed roasted almonds
- 20 cl of unsweetened oat milk
- 1 cauliflower
- 3 lemons
- 2 tablespoons of capers
- 1 tablespoon of nutritional yeast
- ½ tablespoon of garlic powder
- Olive oil
- 1 tablespoon of salt
- Pepper
- You chili
Method
- Preheat the oven to 200°C (400°F). In a pot of salted water, cook the pappardelle according to the package instructions. Drain (reserving a glass of the cooking water) and drizzle with a little olive oil. Remove the leaves from the cauliflower and wash it thoroughly. Remove the tough core, cut into bite-sized florets, and season with a little olive oil and chili. Roast the cauliflower for 10-15 minutes (stirring occasionally), until the florets are crisp. In a blender, combine the butter beans, cashews, oat milk, yeast, garlic powder, and salt until smooth. Add the juice of 2 lemons and stir. Taste and adjust the seasoning with salt and pepper. Pour the sauce into a large pan with the pasta and half of the cauliflower, and heat gently. Add a little pasta water to thin the sauce if needed. Arrange the pasta on a plate, scatter the remaining florets over it, and drizzle with olive oil and a squeeze of lemon juice. Finally, add a little chili, the almonds and capers, and finish with lemon zest and pepper.
- This butter bean sauce is one of the silkiest and creamiest you'll ever taste!
"This everyday dish features some of my favorite ingredients – the lemon and capers, in particular, remind me of Cyprus, where I'm from. Oh, and I have to confess: I've made it my mission to encourage people to eat more beans!"
