Spicey Chickpea/Butterbean Pasta

This is not a timid pasta dish. This one bites back.

Chickpeas and butter beans get simmered in vegetable stock with chunky hot chili peppers until the broth reduces into a thick, spicy sauce that coats every strand of pasta.

The butter bean liquid adds a creamy, starchy body to the broth without any dairy, and if the chilis aren’t bringing enough fire, pureed jalapeños and hot sauce step in as backup.

It’s vegan, it’s loaded with plant protein, and it’s the kind of one-pot meal that warms you from the inside out.

Pro Tips

• Keep the chili seeds in. That’s where the real heat lives. If you want it milder, scrape out the seeds before chopping.
• Don’t drain the butter beans. The starchy liquid from the can acts as a natural sauce thickener and gives the broth a silky texture.
• Let the liquid reduce properly before tossing with the pasta. A watery sauce won’t cling. You want it thick enough to coat the back of a spoon.

Variations

• Add a can of diced tomatoes for a saucier, richer base.
• Toss in fresh spinach or kale in the last few minutes for some greens.
• Use short pasta like rigatoni or penne so the chunky beans nestle into the tubes.