Vegan Butter Beans Alla Vodka
Jump to RecipeEverything you love about a classic pasta alla vodka can be found in this comforting butter bean twist. Rich tomato passata, vegan cream, garlic, onion, and a splash of vodka come together to create a velvety sauce that’s packed with flavour, while creamy butter beans transform the dish into a hearty, protein-rich meal.
Finished with nutritional yeast for a savoury boost and optional chilli flakes for a little heat, this is the sort of recipe you’ll find yourself returning to again and again.
The Power of Butter Beans
Butter beans are often overlooked, but they’re one of the most versatile ingredients in any kitchen. Their naturally creamy texture makes them perfect for soaking up flavours, and they’re a fantastic source of plant protein and fibre.
In this butter beans alla vodka recipe, they take on all the richness of the vodka sauce while adding substance that keeps you feeling satisfied long after dinner. The result is a simple, low-effort meal that can be served for quick lunches and dinner parties alike
Serve it with crusty sourdough for mopping up every last bit of the creamy sauce, or pair it with roasted vegetables for an easy and nourishing dinner. It’s equally delicious enjoyed curled up on the sofa after a long day or served to friends as part of a casual dinner gathering.
The best comfort food is often the simplest, and this butter beans alla vodka proves exactly that. Rich, creamy, satisfying, and entirely plant-based, it’s a recipe that delivers restaurant-style flavour with minimal effort.
Vegan Butter Beans Alla Vodka
Everything you love about penne alla vodka – the creamy, tomatoey sauce, the little kick of heat, the rich, glossy finish – but swapped into a bowl of butter beans instead of pasta.
2
servings5
minutes20
minutesIngredients
40 g vegan butter
1 tbsp extra virgin olive oil
1 red onion, finely diced
3 cloves garlic, minced
100 ml vodka
2 tbsp tomato purée
100 ml tomato passata
250 ml vegan double cream or coconut cream
Salt, to taste
1/4 tsp chilli flakes (optional)
1 tin butter beans (240g) drained and rinsed
1 tbsp nutritional yeast
Directions
- Melt the vegan butter in a pan over medium heat. Add the olive oil and diced red onion, then cook for 3-4 minutes until softened.
- Add the minced garlic and cook for 1 minute, stirring so it doesn’t catch.
- Pour in the vodka, bring to a simmer, and cook for a few minutes until reduced.
- Stir the tomato purée and passata, then simmer for 5 minutes.
- Add the vegan cream and butter beans. Stir and heat through, then season with salt, black pepper, and chilli flakes (if using).
- Remove from the heat and finish with a sprinkle of nutritional yeast.
This recipe was republished with permission from Romy London.
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