Ingredients:
1 pound penne 1 15-oz can butter beans drained
15 oz butterbeans drained and rinsed
15 oz unsweetened coconut milk
3 tbsp tomato paste
5 cloves garlic minced
1 ea radicchio chopped
½ tsp smoked paprika
½ tsp salt
4 ea baby bell peppers seeded and chopped
2 cups baby spinach
1 tsp olive oil
1 ea black pepper to your preferences
1 ea red pepper flakes to your preferences
Method:
Cook pasta according to the package, drain and reserve.
Meanwhile, in a large skillet, heat the oil on medium, then add garlic and roast until slightly golden and fragrant about 3 minutes.
Add bell peppers and radicchio and season with a pinch of salt and pepper if using and cook for 2-3 minutes.
Push to the side and add tomato paste to caramelize for 2-3 minutes then add the coconut milk, smoked paprika and butter beans and bring to a boil stirring often then lower to a simmer.
Last add in the spinach to wilt, then the cooked pasta and stir well until all is coated and distributed. Taste for salt and adjust to your preferences. Top with crushed red and black pepper.
