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This Runner Bean Pasta is a light and fresh 30 minute meal that is perfect for summer! The beans are tossed in a light lemony sauce and served with bacon and crunchy pistachios.  This 30 minute dish is Whole30, Paleo, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal. 

Runner Bean Spaghetti

This Runner Bean Pasta is a fun way to use runner beans which are in season right now and growing in so many peoples gardens! These long flat beans make a fantastic veggie “pasta” because they don’t become mushy like zucchini noodles and take just minutes to cook (unlike spaghetti squash). The thin strips of beans resemble linguine and are tossed in a creamy sauce that is made with coconut cream and lots of lemon which masks and coconut flavour. The addition of chopped pistachios was inspired by a dish I had in Sicily and I love how well the nuts work with the creamy lemon sauce. Leftovers will last for 3 days in the fridge and reheat really well! 

Runner Bean Spaghetti

Let’s talk Runner Beans:

  • What are runner beans: a long flat bean that has a much coarser skin than that of a green bean. 
  • Where to find them: they are in season from June – October and can often be found at farmers markets or in large grocery stores. They are also a very common vegetable to grow in a backyard garden because they are so easy to take care of.
  • How to cut the runner beans: I have a French bean cutter which makes cutting runner beans into long pasta incredibly easy. Here is a link to one on Amazon that would work well. If you don’t have a bean cutter you could alternatively just use a knife, it would be a more tedious process but would still work well. 

Runner Bean Pasta with Creamy Lemon Sauce

Tips for making this Runner Bean Pasta:

  1. Don’t overcook the “pasta”:  The runner bean pasta can become mushy and rather unappetizing if the beans are overcooked, so keep a close eye on them while cooking.
  2. Can’t find runner beans? Although they won’t have the same “pasta” like length, for those who are unable to find runner beans, string beans could work as a substitute. I would recommend cutting them in half lengthwise.
  3. Vegan or Vegetarian? Skip the bacon or pancetta and add 1/4 teaspoon of salt to the sauce. 

Runner Bean Pasta with Creamy Lemon Sauce

Here are a few more veggie pasta dishes that you might enjoy:

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

Runner Bean Pasta with Creamy Lemon Sauce

Every Last Bite
This Runner Bean Pasta is a light and fresh 30 minute meal that is perfect for summer! The beans are tossed in a light lemony sauce and served with bacon and crunchy pistachios. Leftovers will last 3 days in the fridge and is best reheated with a splash of almond milk.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Diets Dairy Free, Gluten Free, Grain Free, Paleo, Specific Carbohydrate Diet Legal, Whole30
Servings 2
Calories 516 kcal

Ingredients
  

  • 1 pound runner beans
  • 7 ounces pancetta or chopped bacon
  • 1 tbsp olive oil
  • 1 clove garlic minced
  • 1 shallot finely diced
  • 1/2 cup coconut cream
  • 3 tbsp lemon juice
  • 2 tsp lemon zest
  • 1/4 cup chopped parsley
  • 1/4 cup chopped pistachios

Instructions
 

  • Trim both ends of the runner beans and then pull the beans through a bean slicer (or alternatively you could use a knife to cut the beans into long thin "noodles". If some of the bean "noodles" are thick due to the seeds, you can run a knife down the middle to cut them in half and make long thin noodles.
  • Fill a large skillet or pot with water and bring to a simmer on medium high heat. Add in the bean "noodles" and cook for 4 minutes until tender. Once they are cooked drain the beans and set aside.
  • Add the pancetta to a non stick skillet with olive oil on medium high heat and cook for 3 minutes until it begins to crisp and then add in the garlic and shallots.
  • Once the shallots being to soften add the coconut cream to the pan and leave to cook for 1 minute before adding in the lemon juice and zest. Leave the sauce to simmer for 2 minutes and then stir in the chopped parsley and pistachios.
  • Return the bean "pasta" to the pan with the sauce and use tongs to gently toss the pasta until its well coated in the sauce. Divide between two bowls and garnish with additional chopped pistachios and parsley if desired.
Nutrition
Serving: 2gCalories: 516kcalCarbohydrates: 28gProtein: 15gFat: 42gSodium: 304mgFiber: 9gSugar: 10gIron: 5mg
Tried this recipe?Leave a comment below and let us know how it was!