This recipe uses cooked butter beans. If using canned butter beans, be sure to drain and rinse. Set aside.

Prepare the vegan spaghetti sauce.

Bring a large pot of water to a boil, add whole wheat (or gluten-free) pasta, and cook (al dente) according to package directions. Drain and set aside.

Preheat a large saute pan or pot over medium heat. Add chopped onion, bell pepper, and mushrooms. Stir and put a lid on to cook for 3 to 4 minutes.

Remove the lid and add olives, capers, brine, and crushed red pepper. Stir to incorporate.

Add the prepared butter beans and vegan spaghetti sauce. Stir to incorporate all the yummy goodness.

Put the lid back on and cook for another 3 to 5 minutes to ensure the beans are heated through.

Top with fresh basil, salt to taste and enjoy!

Leftovers keep well in a covered container in the refrigerator for up to four days. Alternatively, portion out and freeze in a freezer-safe container for up to three months. Reheat in the microwave at a reduced setting. Or thaw in the refrigerator or on the countertop and reheat in a covered pot with a splash of water over low heat.