Creamy “Marry Me” Butter Bean Pasta is a decadent, hearty dish that pairs roasted butter beans with a rich, cheesy sauce. Infused with sundried tomatoes, basil, and spinach, this pasta is as flavorful as it is comforting—perfect for weeknight dinners or special occasions.
Why You’ll Love This Recipe
- Rich and Creamy: The velvety sauce coats every bite for a luxurious meal.
- Packed with Protein: Butter beans add plant-based protein and a delicious roasted flavor.
- Flavorful and Hearty: Sundried tomatoes, garlic, and basil make this pasta irresistible.
- Simple Ingredients: Uses pantry staples and fresh herbs for a gourmet touch.
- Vegetarian-Friendly: Perfect for meat-free meals that don’t skimp on satisfaction.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Pasta:
- 9 oz (250 g) rigatoni or another short pasta shape
- Lemon wedges (optional garnish)
For the Butter Beans:
- 14 oz (400 g) can of butter beans, drained and patted dry
- 1 tsp fennel seeds, crushed
- 1 tsp smoked paprika
- 2 tsp dried sage
- Olive oil, for roasting
For the Sauce:
- ½ red onion, diced
- 6 cloves garlic, minced
- 1 pinch red pepper or chili flakes (adjust to taste)
- 1 tbsp mixed Italian seasoning
- ½ cup (140 g) sundried tomatoes, chopped
- 2 tbsp tomato paste (puree)
- 1 cup (240 ml) vegetable broth
- 1 cup (240 ml) heavy (double) cream
- 1 cup (100 g) Parmesan-style cheese, grated
- 2 cups (75 g) baby spinach, chopped
- 1 small bunch basil, chopped
- Salt and pepper, to taste
Directions
Step 1: Roast the Butter Beans
- Preheat the oven to 200°C (390°F).
- Toss the butter beans with olive oil, fennel seeds, smoked paprika, and dried sage.
- Spread on a baking sheet and roast for 20–25 minutes until golden and slightly crisp.
Step 2: Prepare the Sauce
- In a large saucepan, heat olive oil over medium heat.
- Sauté the diced onion and garlic until softened and fragrant, about 3–4 minutes.
- Add the red pepper flakes, Italian seasoning, sundried tomatoes, and a pinch of salt and pepper. Cook for another 2 minutes.
- Stir in the tomato paste and vegetable broth. Simmer for 5–7 minutes until slightly reduced.
Step 3: Cook the Pasta
- While the sauce simmers, cook the rigatoni according to package instructions.
- Drain and set aside, reserving ½ cup of pasta water.
Step 4: Finish the Sauce
- Reduce the heat to low and stir in the heavy cream and Parmesan-style cheese.
- Simmer until the cheese is melted and the sauce is creamy.
- Stir in the baby spinach and chopped basil, allowing the spinach to wilt.
Step 5: Combine the Components
- Add the roasted butter beans to the sauce and stir to coat evenly.
- Toss the cooked pasta in the sauce, adding reserved pasta water if needed to loosen the consistency.
Step 6: Serve
- Divide the pasta into bowls and garnish with fresh basil and lemon wedges for squeezing. Serve immediately.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Vegan Option: Substitute heavy cream with coconut cream and use vegan Parmesan.
- Add Protein: Mix in grilled chicken or shrimp for a non-vegetarian twist.
- Extra Veggies: Add mushrooms, zucchini, or roasted red peppers for more flavor and texture.
- Spicy Kick: Increase the red pepper flakes or add a dash of hot sauce.
- Gluten-Free: Use gluten-free pasta and ensure all other ingredients are gluten-free.
Storage/Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm in a skillet over medium heat with a splash of vegetable broth or cream to refresh the sauce.
- Freezing: Freeze the sauce separately from the pasta for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
1. Can I use fresh butter beans?
Yes, if using fresh or dried beans, cook them fully before roasting.
2. What other pasta shapes work well?
Penne, fusilli, or farfalle are great alternatives to rigatoni.
3. Can I skip the cream?
Yes, substitute with cashew cream or a dairy-free alternative for a lighter sauce.
4. How do I keep the sauce from separating?
Simmer gently and avoid boiling the cream to maintain a smooth consistency.
5. Can I use a different type of cheese?
Grated Pecorino Romano or Asiago work well for a different flavor profile.
6. How do I prevent the butter beans from drying out?
Ensure they’re coated evenly in oil and not overcrowded on the baking sheet.
7. What can I serve with this dish?
Pair with garlic bread or a fresh garden salad for a complete meal.
8. Can I make this dish ahead of time?
The sauce and beans can be prepared ahead; reheat and combine with freshly cooked pasta when ready to serve.
9. Can I make this dish nut-free?
Yes, all ingredients are naturally nut-free.
10. What’s the best way to zest a lemon?
Use a microplane grater to zest only the yellow part of the peel for a burst of citrus flavor.
Conclusion
Creamy “Marry Me” Butter Bean Pasta is a flavorful, indulgent dish that’s perfect for cozy dinners or impressing guests. With its roasted butter beans, rich sauce, and fresh basil, this vegetarian pasta dish delivers on both taste and texture. Serve it with a squeeze of lemon for a bright finish, and watch it become a favorite in your recipe rotation!
Print
Creamy “Marry Me” Butter Bean Pasta
- Prep Time: 10min
- Cook Time: 30min
- Total Time: 40min
- Yield: 4 Servings 1x
- Category: Main Course
- Method: stovetop and oven
- Cuisine: Italian-Inspired
Description
Make dinner special with this Creamy “Marry Me” Butter Bean Pasta! Featuring roasted butter beans, sundried tomatoes, and a rich, cheesy sauce, this vegetarian pasta is perfect for comfort food lovers.
Ingredients
For the Pasta:
- 9 oz (250 g) rigatoni or another short pasta shape
- Lemon wedges (optional, for garnish)
For the Butter Beans:
- 14 oz (400 g) can butter beans, drained and patted dry
- 1 tsp fennel seeds, crushed
- 1 tsp smoked paprika
- 2 tsp dried sage
- Olive oil, for tossing
For the Sauce:
- 1/2 red onion, diced
- 6 cloves garlic, minced
- 1 pinch red pepper or chili flakes (or to taste)
- 1 tbsp mixed Italian seasoning
- 1/2 cup (140 g) sundried tomatoes, chopped
- 2 tbsp tomato paste (puree)
- 1 cup (240 ml) vegetable broth
- 1 cup (240 ml) heavy (double) cream
- 1 cup (100 g) parmesan-style cheese, grated
- 1 small bunch basil, chopped
- Salt and pepper, to taste
- 2 cups (75 g) baby spinach, chopped
Instructions
1. Roast the Butter Beans
- Preheat the oven to 200°C / 390°F.
- Toss the butter beans with olive oil, fennel seeds, smoked paprika, and dried sage.
- Spread the beans on a baking sheet and roast for 20-25 minutes, until crispy and golden.
2. Cook the Pasta
- Boil the pasta in salted water according to package instructions. Drain and set aside, reserving ½ cup of the pasta water.
3. Prepare the Sauce
- In a large saucepan, heat a drizzle of olive oil over medium heat.
- Sauté the onion, garlic, red pepper flakes, and Italian seasoning for 3-4 minutes until fragrant.
- Add the sundried tomatoes, stir in the tomato paste, and cook for another minute.
- Pour in the vegetable broth and simmer for 5 minutes until slightly reduced.
4. Finish the Sauce
- Stir in the heavy cream and grated cheese, simmering until melted and creamy.
- Add the spinach and basil, stirring until wilted.
5. Combine and Serve
- Mix the roasted butter beans into the sauce.
- Toss the cooked pasta in the sauce, adding reserved pasta water as needed to adjust the consistency.
- Serve hot with a squeeze of lemon juice and additional basil for garnish.
Notes
- For a vegan option, substitute heavy cream with coconut cream and parmesan with vegan cheese.
- Add extra veggies like mushrooms or zucchini for a heartier dish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Calories: 708 kcal per serving
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