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
- 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.
- 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.
- 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.
- 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.
- 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,
