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Step 1.
Cook your pasta as per instructions.
Step 2.
Empty the tin of butter beans with the liquid into a shallow, wide saucepan.
Add 3 tbsp of vegan cream cheese and simmer for 5-6 mins on a low heat, stirring occasionally, until the butterbean liquid and the cream cheese have turned into a creamy sauce. The butter beans should be softened.
Step 3.
Chop the herbs.
Step 4.
Drain the pasta, keeping a cup of pasta water to the side. Add the pasta and most of the herbs, if using, to the sauce and stir well. Add a little pasta water if the sauce is too thick and season well.
