Creamy Butter Bean Pasta (Print Version)
# Ingredients:
→ Pasta
01 -
9 oz (250 g) rigatoni, or another short pasta shape
02 -
Lemon wedges for garnish (optional)
→ Butter Beans
03 -
14 oz (400 g) can of butter beans, drained and patted dry
04 -
2 tablespoons olive oil
05 -
1 tsp fennel seeds, crushed
06 -
1 tsp smoked paprika
07 -
2 tsp dried sage
→ Creamy Tuscan Sauce
08 -
½ red onion, diced
09 -
6 cloves garlic, minced
10 -
1 pinch red pepper or chili flakes, or to taste
11 -
1 tbsp mixed Italian seasoning
12 -
½ cup (140 g) sundried tomatoes, chopped
13 -
2 tbsp tomato paste (puree)
14 -
1 cup (240 ml) vegetable broth
15 -
1 cup (240 ml) heavy (double) cream
16 -
1 cup (100 g) parmesan style cheese, grated
17 -
1 small bunch basil, chopped
18 -
Salt and pepper, to taste
19 -
2 cups (75 g) baby spinach, chopped
# Instructions:
01 -
Preheat the oven to 200°C / 390°F.
02 -
In a large bowl, toss the drained and dried butter beans with about 2 tablespoons of olive oil to coat them well. Add the crushed fennel seeds, smoked paprika, and dried sage, mixing gently to coat the beans evenly.
03 -
Spread the seasoned butter beans in a single layer in a roasting or casserole dish. Bake for 20-25 minutes until they're lightly crisped on the outside but still soft in the middle.
04 -
While the beans are roasting, heat a little olive oil in a large, deep saucepan. Add the diced red onion and sauté until soft and translucent.
05 -
Add the minced garlic, chili or red pepper flakes, Italian seasoning, salt, pepper, and chopped sundried tomatoes to the pan. If using oil-packed sundried tomatoes, add some of that oil to the pan for extra flavor.
06 -
Stir in the tomato paste and sauté for another 2 minutes to cook off the raw flavor. Pour in the vegetable broth, then simmer partially covered for about 5 minutes until slightly reduced and beginning to thicken.
07 -
When the beans have about 10 minutes left to roast, bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente.
08 -
Once the broth has reduced a bit, add the heavy cream and grated parmesan to the sauce. Simmer very gently until the cheese has completely melted and the sauce is smooth.
09 -
Stir the chopped spinach and basil into the sauce just until beginning to wilt. Remove from heat and cover to keep warm until the beans are done.
10 -
When the butter beans are done roasting, add them directly to the sauce and stir gently to combine. Drain the cooked pasta and add it to the sauce, tossing everything together.
11 -
Serve the pasta hot with lemon wedges on the side for squeezing over top if desired.
# Notes:
01 -
This vegetarian pasta is inspired by the popular 'marry me chicken' but uses butter beans instead for a delicious meatless version.
02 -
You can substitute cannellini beans if butter beans aren't available, though the texture will be slightly different.
03 -
For a vegan version, use plant-based cream and a vegan parmesan alternative.