My Favourite Pasta This Month

Thank you to everyone who tuned into my live video! Join me for my next live video in the app.

If you missed it, I made a recording for you (above).

I hope you get to wander around your local trendy deli or wholefood store this weekend, and yoink some fantastic beans. Some of my favourites include …

Velvety, sumptuous and satisfying

I like to keep a jar of cooked white beans in my kitchen cupboard at all times to make a rich pasta sauce in minutes. Blitzed until silky smooth, it's the vegan equivalent of double cream but with a juggernaut of prebiotic fibre.

There's lots of iron and potassium in there too, for my gym bunnies and hangover honeys.

You don't need to be vegan to fall in love with today’s Beanguine. We eat ours with a shower of Parmesan. You might prefer to ritz it up with leftover roast chicken, pan-fried shrimp, or meaty mushrooms. Whatever it takes to get those body-lickin’ beans into you!

Butterbeans contain resistant starch, shown to ferment in our gastrointestinal tract and create nifty short chain fatty acids. Our population of beneficial bacteria do the feeding, fermenting and burping. Gut scientists get excited about SCFAs, given their sonic ability to help heal the lining of our digestive tract. SCFAs are the Florence Nightingale of the gut - healing, nourishing, strengthening and tireless. Every gut should have one.

Nutrient-rich choices, like this bean cream, leave me feeling vital and high-spirited. I feel fueled for the evening ahead – not exactly something I can say after a heavy carbonara.

Let me know how you get along with today’s recipe - drop a comment at the bottom of this post, or indeed leave any questions you may have. You can also print it out in its handy PDF format (below).

If you missed last week’s wholefood banoffee pie, then I urge you to give it a whirl. There are not many things that leave a teenager speechless these days (my 13 year old tries to hide the pie so no one else can have it, and my 15 year old humms with happiness).

Until next time! I love welcoming you into my home and my kitchen. Making the leap to Substack has been so nourishing as a cook and writer. I get to connect with you, my most valued readers right here. No annoying ads spraying in our eyes, no controlling algorithms dictating what we see, no spambots; just unadulterated kitchen talk from my space to yours. I’m so grateful.

Love, light and bean bongos,

Susan Jane

x

// Beanguine//

Serves 4 or more