Lemon Herb Pasta with Pinto Beans

Instructions

1. Cook the Pasta

   2 min hands-on9 min waiting

   • Bring a large pot of salted water to a boil.
   • Cook the pasta until al dente according to package instructions.
   • Reserve some pasta water before draining.
   • Drain the pasta, drizzle lightly with olive oil, and set aside.

2. Prepare the Pinto Bean Sauce

   3 min hands-on

   • Combine pinto beans, olive oil, tahini, yeast extract, and water in a blender.
   • Blend until smooth and creamy, adjusting consistency with water if needed.
   • Set the sauce aside.

3. Sauté Garlic and Cayenne

   4 min hands-on

   • Finely mince the garlic.
   • Heat olive oil in a skillet over medium-low heat.
   • Add garlic and cayenne, stirring frequently, and cook until fragrant.

4. Combine Sauce and Aromatics

   1 min hands-on2 min waiting

   • Pour the pinto bean sauce into the skillet with garlic and cayenne.
   • Stir well and let simmer gently for a few minutes.

5. Incorporate the Pasta

   2 min hands-on

   • Add the cooked pasta to the skillet with the sauce.
   • Pour in some reserved pasta water and toss to coat evenly.

6. Season and Brighten

   1 min hands-on

   • Season with salt and black pepper to taste.
   • Zest the lemon over the dish and squeeze in the juice.
   • Stir gently to combine.

7. Finish with Fresh Herbs

   2 min hands-on

   • Finely chop the fresh basil and sprinkle over the pasta.
   • Toss the dish and garnish with black pepper before serving.
   • Cooking tips:
   • For a nuttier flavor, lightly toast the tahini before blending.
   • Increase cayenne or add red pepper flakes for more heat.
   • Enhance umami with soy sauce or Parmesan if not vegan.
   • Pasta water is essential for a creamy sauce, so reserve it.