Marry Me Butter Bean Rigatoni | YumAndJoy

Marry Me Butter Bean Rigatoni

This creamy rigatoni is tossed with roasted butter beans, spinach, and a luxurious sundried tomato Parmesan sauce. A hearty and irresistible vegetarian dinner idea, this dish is packed with flavor, protein, and creamy goodness—perfect for a comforting meal any night of the week!

Why You’ll Love This Recipe

  • Rich & Creamy – A velvety Parmesan and sundried tomato sauce coats every bite.
  • Protein-Packed – Butter beans add plant-based protein and heartiness.
  • Vegetarian Comfort Food – Satisfying and indulgent without meat.
  • Easy & Quick – Ready in under 30 minutes, perfect for busy nights.
  • Customizable – Add extra veggies, switch up the pasta, or make it dairy-free.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

  • 12 oz rigatoni pasta
  • 1 can (15 oz) butter beans, drained and rinsed
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • ½ cup sundried tomatoes (chopped)
  • 1 cup baby spinach
  • 1 cup heavy cream (or coconut cream for dairy-free)
  • ½ cup grated Parmesan cheese (plus more for garnish)
  • 1 tsp red pepper flakes (optional, for heat)
  • ½ tsp dried oregano
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ cup pasta water (reserved)
  • Fresh basil (for garnish)

Directions

  1. Cook the Pasta – Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions. Reserve ½ cup of pasta water before draining.
  2. Roast the Butter Beans – Heat 1 tbsp olive oil in a pan over medium heat. Add butter beans and sauté until golden and slightly crispy. Remove and set aside.
  3. Sauté the Garlic & Tomatoes – In the same pan, add the remaining olive oil and minced garlic. Sauté for 30 seconds, then stir in sundried tomatoes, oregano, red pepper flakes, salt, and black pepper.
  4. Make the Sauce – Pour in the heavy cream and Parmesan cheese, stirring until smooth. Add the spinach and let it wilt.
  5. Combine Everything – Return the butter beans and rigatoni to the pan. Stir well, adding reserved pasta water as needed for a silky sauce.
  6. Serve & Garnish – Plate the pasta and top with extra Parmesan and fresh basil. Enjoy warm!

Servings and Timing

  • Servings: 4
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes

Variations

  • Dairy-Free Version – Use coconut cream and vegan Parmesan.
  • Extra Protein – Add grilled chicken or tofu for more protein.
  • More Veggies – Stir in mushrooms, roasted bell peppers, or artichokes.
  • Spicy Kick – Increase red pepper flakes or add chili oil before serving.
  • Different Pasta – Swap rigatoni for penne, fusilli, or even spaghetti.

Storage/Reheating

  • Refrigerator: Store in an airtight container for up to 3 days.
  • Freezer: Freeze for up to 2 months; thaw overnight in the fridge before reheating.
  • Reheating: Warm in a pan over low heat, adding a splash of cream or broth to refresh the sauce.

FAQs

Can I use dried butter beans instead of canned?

Yes! Soak and cook them until tender before using in the recipe.

What can I use instead of sundried tomatoes?

Roasted cherry tomatoes or tomato paste work as substitutes.

Can I make this gluten-free?

Yes! Use gluten-free pasta for a GF-friendly version.

How do I prevent the sauce from getting too thick?

Add pasta water gradually until you reach the desired consistency.

Can I use a different cheese?

Absolutely! Try Pecorino Romano or a mix of cheeses for a deeper flavor.

What’s the best way to make this extra creamy?

Use a splash of mascarpone or cream cheese in the sauce.

Can I make this ahead of time?

Yes! Cook everything and store it in the fridge. Reheat gently before serving.

What’s the best way to roast the butter beans?

Sauté them in olive oil until golden brown for a slightly crispy texture.

Can I use fresh tomatoes instead of sundried?

Yes! Add chopped fresh tomatoes but cook them down slightly for flavor.

What pairs well with this dish?

A side salad, garlic bread, or roasted vegetables complement it well.

Conclusion

Marry Me Butter Bean Rigatoni is a rich, creamy, and satisfying pasta dish perfect for any occasion. With its flavorful sauce, hearty butter beans, and fresh spinach, this easy-to-make meal is a great vegetarian comfort food option. Try it today and enjoy a bowl of creamy pasta goodness!

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Marry Me Butter Bean Rigatoni

Marry Me Butter Bean Rigatoni


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  • Author: asma
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

This creamy rigatoni is tossed with roasted butter beans, spinach, and a luxurious sun-dried tomato Parmesan sauce. A hearty and irresistible vegetarian dinner idea that’s packed with flavor!


Ingredients

Units Scale

For the Butter Beans:

  • 1 (15 oz) can butter beans, drained and rinsed
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp smoked paprika

For the Pasta & Sauce:

  • 12 oz rigatoni pasta
  • 2 tbsp butter (or olive oil for a lighter option)
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/2 tsp red pepper flakes (optional, for spice)
  • 1 cup vegetable broth
  • 1 cup heavy cream (or half-and-half for a lighter version)
  • 3/4 cup grated Parmesan cheese
  • 2 cups fresh spinach
  • 1 tsp dried oregano
  • Salt and black pepper to taste
  • 1/4 cup fresh basil, chopped (for garnish)

Instructions

  1. Roast the Butter Beans:
    • Preheat oven to 400°F (200°C).
    • Toss butter beans with olive oil, salt, pepper, and smoked paprika.
    • Spread on a baking sheet and roast for 12-15 minutes, until slightly crispy.
  2. Cook the Pasta:
    • Bring a large pot of salted water to a boil.
    • Cook rigatoni according to package instructions until al dente.
    • Reserve ½ cup pasta water, then drain and set aside.
  3. Make the Sauce:
    • In a large skillet over medium heat, melt butter.
    • Sauté garlic, sun-dried tomatoes, and red pepper flakes for 1-2 minutes, until fragrant.
    • Pour in vegetable broth, scraping up any bits from the pan.
    • Stir in heavy cream, Parmesan, oregano, salt, and pepper. Simmer for 3-4 minutes until thickened.
  4. Combine & Serve:
    • Add cooked rigatoni, roasted butter beans, and spinach to the skillet, tossing to coat.
    • If needed, add a splash of reserved pasta water to loosen the sauce.
    • Remove from heat and stir in fresh basil.
  5. Garnish & Enjoy:
    • Serve warm, topped with extra Parmesan and basil.

Notes

  • Make it vegan by swapping Parmesan for nutritional yeast and using coconut cream.
  • For extra protein, add grilled tofu or chickpeas.
  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop, Roasting
  • Cuisine: Italian-Inspired,
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