This delicious butter bean pasta features rigatoni tossed with lightly roasted butter beans in a rich, creamy Tuscan sauce inspired by the beloved “marry me chicken.” This easy vegetarian dish is sure to make you fall in love with butter beans!
INGREDIENTS
For the Pasta:
- 9 oz (250 g) rigatoni or any short pasta shape
- Lemon wedges (optional, for garnish)
For the Butter Beans:
- 14 oz (400 g) can of butter beans, drained and patted dry
- 1 tsp crushed fennel seeds
- 1 tsp smoked paprika
- 2 tsp dried sage
For the Sauce:
- ½ red onion, diced
- 6 cloves garlic, minced
- 1 pinch red pepper flakes (or 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 cream
- 1 cup (100 g) grated parmesan-style cheese
- 1 small bunch fresh basil, chopped
- Salt and pepper, to taste
- 2 cups (75 g) baby spinach, chopped
INSTRUCTIONS
- Preheat the Oven: Preheat your oven to 200°C (390°F).
- Roast the Butter Beans: In a large bowl, lightly toss the butter beans with approximately 2 tablespoons of olive oil. Add the crushed fennel seeds, smoked paprika, and dried sage.
Spread the seasoned butter beans in a roasting or casserole dish and bake for 20-25 minutes until they are lightly crisped. - Prepare the Sauce: While the beans are roasting, heat a bit of olive oil in a large, deep saucepan over medium heat. Add the diced red onion and sauté until softened. Stir in the minced garlic, red pepper flakes, Italian seasoning, salt, pepper, and sundried tomatoes (including some of the herby oil if applicable).
Add the tomato paste and cook for an additional couple of minutes, then pour in the vegetable broth. Allow the mixture to simmer partially covered for about 5 minutes, reducing until a thick sauce forms. - Cook the Pasta: About 10 minutes before the beans are done, cook the rigatoni according to the package instructions.
- Finish the Sauce: Once the broth has thickened and the pasta is boiling, add the heavy cream and grated cheese to the sauce, stirring gently until the cheese melts. Add the chopped spinach and basil, mixing until the spinach is just starting to wilt. Remove from heat and cover to keep warm.
- Combine Everything: Once the butter beans are ready (they should be crisped on the outside but soft inside), mix them into the sauce. Drain the pasta and toss it in with the sauce until everything is well combined.
- Serve: Plate the pasta and serve with lemon wedges for an extra zing.
NUTRITIONAL INFORMATION (PER SERVING):
- Calories: 708 kcal
- Carbohydrates: 80 g
- Protein: 29 g
- Fat: 32 g
- Saturated Fat: 18 g
- Polyunsaturated Fat: 2 g
- Monounsaturated Fat: 9 g
- Cholesterol: 84 mg
- Sodium: 771 mg
- Potassium: 1183 mg
- Fiber: 12 g
- Sugar: 9 g
- Vitamin A: 3278 IU
- Vitamin C: 23 mg
- Calcium: 432 mg
- Iron: 5 mg
