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

Scale

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

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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