Phil Vickery’s borlotti bean bake recipe

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  • Gluten-free


4 - 6






15 min


35 min

This cheesy borlotti bean, chilli and pine nut bake goes well with gluten-free pasta for a tasty dinner that’s wheat-free.


  • 200g gluten-free pasta shapes
  • 2tbsp olive oil
  • 1 x 425g can borlotti beans, well drained
  • Finely grated zest of 1 large lemon
  • 40g pine nuts
  • 4tbsp roughly chopped fresh parsley
  • Pinch or two of dried chilli flakes
  • 350ml double cream
  • 1 x 10g gluten-free vegetable stock cube
  • 200g mozzarella cheese, sliced or 50g Parmesan cheese, grated (optional)
  • Salt and freshly ground black pepper
  • Green salad with rocket and onion, to serve


  • Preheat the oven to 220°C (425°F, gas mark 7). Cook the pasta for half the time stated on the pack. Drain well. Toss in the olive oil to stop the pasta sticking together.

  • Meanwhile, place the beans, lemon zest, pine nuts, parsley and chilli in a bowl and mix well. Add the pasta to the bean mixture.

  • Place the cream and stock cube in a small pan, bring to the boil, whisk well to dissolve the cube, then pour over the bean mixture and stir well. Taste, then season if needed.

  • Spoon the mixture into a 28 x 28 x 4cm baking dish. Top with the sliced mozzarella or grated Parmesan, if using, and cook for 20-25 mins or until well browned.

  • Once cooked, remove from the oven and cool for 5 mins before eating, or it will be too hot! Serve with a green salad with plenty of onion and rocket.

Top tip for making Phil Vickery’s borlotti bean bake

Phil says: 'The secret is to lightly cook the pasta, then finish cooking it in the oven. You can cover it with mozzarella or Parmesan for a cheesy topping. Or just pop it in the oven without any cheese for a crunchy topping.'

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