Penne with Butter Bean & Avocado

Penne with Butter Bean & Avocado

  • Servings: 1
  • Difficulty: easy
  • Print

Penne with Butter Bean & Avocado








Remember my recent post on Butter Bean & Avocado Spread? Well, I had some leftover so decided to use it as a stir-in sauce for pasta.

the creamy butter beans and avocado merge with warm penne beautifully for a sublime pasta experience

Like my previous pasta recipe, this time too, I used wholewheat (as opposed to white) penne and didn’t feel like I was eating something “boring healthy”.

And like my previous Maggi recipe, this is also a one-step cooking method (if you leave aside the pasta boiling step).


3-4 Tablespoons Butter Bean & Avocado Spread (or to taste)

1/2 Cup uncooked chunky pasta of your choice

1 Yellow Pepper

1 Large Onion

2 Ripe tomato

200 Grams mushroom

A handful of basil leaves

2-3 Bird’s eye chilli

Head of garlic

Juice of 1 lime or lemon

1 Tablespoon mixed herbs or Italian seasoning

1 Tablespoon olive oil

1-2 Tablespoons pine nuts

Grated Parmesan to serve

Salt to taste


  1. Firstly, we need to marinade the vegetables for a few hours.
  2. Wash/wipe and halve or quarter the mushrooms (depending on their size).
  3. Wash, de-core, de-seed and chop the yellow pepper.
  4. Peel, wash and slice the onion.
  5. Wash and dice the tomato.
  6. Wash and slice the chilli.
  7. Peel and slice the garlic along its length.
  8. Combine the mushrooms, pepper, onion, tomato, chilli and garlic in a bowl.
  9. Add the olive oil, lemon juice, seasoning and salt to taste.
  10. Mix well, cover and refrigerate for 5 to 6 hours.
  11. When you are ready to prepare the dish, cook the pasta according to instructions on the packet. Drain and set aside.
  12. Dry roast the pine nuts till they tun a shade darker. Set aside.
  13. Wash and dry the basil leaves. Set aside.
  14. Heat a frying pan and add all the vegetables along with the marinade.
  15. Mix well, lower the heat, cover and cook for 10-12 minutes.
  16. Take the pan off the heat and stir in the boiled pasta, pine nuts, basil and butter bean & avocado mixture.
  17. Mix thoroughly and transfer to a pasta bowl.
  18. Sprinkle some parmesan and enjoy.


  1. This recipe can be enjoyed hot or at room temperature.


  1. I like butter beans, but I’ve never had them mixed with anything else. I don’t see them very often any more either. Maybe they are an old, country-cooking thing here, and no longer in fashion…
    Anyway, this sounds like a fun change. I’m getting terribly hungry looking at your Kooky Cookyng… and just realized I haven’t had breakfast! 🙂

    • Butter beans are versatile and using them in this recipe has got me thinking that they are a good substitute for cream! We are not slave to fashion ;-).

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s