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This irresistible pasta creation elevates ordinary butter beans into the centerpiece of a decadent meal that could spark a marriage proposal. Crunchy oven-roasted butter beans add wonderful bite while a silky Italian-inspired cream sauce wraps around each pasta piece with deep flavors. Together they make a veggie masterpiece showing fancy dinner food doesn't need meat or tons of kitchen time.
I first whipped up this pasta for my family, and my super picky father-in-law asked for my recipe before he'd even cleaned his plate. It's now my favorite thing to make when I want to dazzle dinner guests without spending forever cooking. The magic happens when those crunchy beans meet the smooth sauce—everyone always wants more.
Fantastic Ingredients
- Butter beans: Give you a soft middle with substantial texture. Go for canned ones called "butter beans" or "lima beans" and wash them well to get rid of extra starch.
- Smoked paprika: Adds needed richness to your roasted beans. Spanish kinds give the best flavor, but Hungarian sweet works too if that's what you've got.
- Sundried tomatoes: Add concentrated savory goodness to your sauce. The ones packed in oil taste strongest, but dried ones soaked in hot water do the job too.
- Heavy cream: Makes the lush sauce base. Go with full-fat for the smoothest results, though you can use half and half if you want something lighter.
- Rigatoni pasta: Catches just the right amount of sauce in its grooves and hollow middle. Try to find bronze-cut pasta for better sauce-grabbing texture.
Cooking Process
- Bean Roasting Trick:
- Heat your oven to 400°F and put parchment on a baking sheet so cleanup's easy. Drain and rinse your butter beans really well, then dry them completely with paper towels. Don't skip this—it's what makes them crunchy instead of soggy. Mix the dried beans in a bowl with olive oil till they're all coated. Sprinkle on smoked paprika, crushed fennel seeds, garlic powder, salt, pepper, and dried sage, then toss again so everything's mixed well. Spread them out on your baking sheet with space between each bean. Cook them about 20 minutes, giving the pan a shake halfway. You want them golden and a bit crunchy outside but still soft inside.
- Making Your Velvety Sauce:
- While beans are in the oven, get a big pot of really salty water boiling and cook your rigatoni till it's just firm. Before you drain it, save half a cup of the starchy water to help your sauce later. In a big, deep pan, heat olive oil over medium heat till it shimmers. Toss in finely chopped onion and cook till it's soft and see-through, about 3-4 minutes. Add chopped garlic and red pepper flakes if you want some heat, and cook just till you can smell them, about 30 seconds. Throw in your chopped sundried tomatoes, then pour in veggie broth and let everything bubble together 2-3 minutes. Turn the heat down before you pour in the heavy cream, stirring to make a smooth base. Slowly add grated Parmesan, stirring the whole time till it's all melted in.
- Putting It All Together:
- Once your sauce looks a bit thicker, add fresh spinach if you're using it and cook just till it wilts but stays bright green. Taste your sauce and add salt and black pepper as needed, remembering those beans and cheese already bring some saltiness. Dump your drained pasta straight into the sauce and gently toss till every piece is coated. Carefully mix in your crunchy roasted beans without breaking them up. If your sauce looks too thick, add the saved pasta water a spoonful at a time till it looks right. Just before you serve it, mix in freshly chopped basil and take it off the heat to keep that bright flavor and color.
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The best moment in making this dish is when those crunchy beans first mix with the creamy sauce. They stay crisp just long enough to give you that amazing contrast in each mouthful. When my vegetarian sister wanted something special for her birthday dinner, this pasta totally outshined all the meat dishes, and everyone went back for seconds.
Tasty Pairings
Round out your meal with a simple arugula salad with just lemon and olive oil. Put out some crusty sourdough for mopping up extra sauce. It goes great with light white wines like Pinot Grigio or Sauvignon Blanc.
Fun Twists
Try white beans or chickpeas instead of butter beans. Throw in some roasted cherry tomatoes for juicy pops of flavor. Add caramelized lemon slices for bright zestiness. Use Tuscan kale or chard instead of spinach if you want stronger greens.
Keeping Leftovers
Keep what's left in sealed containers in your fridge for up to 3 days. Warm it slowly on the stove with a splash of milk to bring the sauce back to life. If you want to freeze it, keep the sauce separate from the pasta for better results when thawed.
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This Creamy "Marry Me" Butter Bean Pasta has become the dish I'm known for at important gatherings. I love how basic ingredients turn into something amazing—that's what cooking's all about for me. Even my brother who usually wants meat asks for this specifically when he visits, which I think says everything about how good a veggie dish can be. We named it perfectly, since the first taste always gets people making marriage proposal jokes around our table.
Frequently Asked Questions
- → Could I swap out butter beans for another option?
- Totally! You could use chickpeas, great northern beans, or cannellini beans. They’ll each bring a slightly different vibe but still work great.
- → What’s the best way to store leftovers?
- Pop any extras in an airtight container and refrigerate for up to 3 days. Add a splash of broth or milk when reheating, as the sauce thickens once chilled.
- → Can this dish work as a dairy-free version?
- Sure thing! Substitute heavy cream with coconut milk or cashew cream, and opt for non-dairy parmesan. It’ll still taste amazing.
- → What sides pair nicely with this dish?
- A simple arugula salad with lemon dressing goes great, or you can’t go wrong with garlic bread to scoop up any extra sauce.
- → Is it possible to prep parts of this meal earlier?
- Definitely! Roast the beans up to 2 days ahead and keep them in the fridge. The sauce can be made a day early—just heat it up before serving and toss in fresh spinach and basil.
- → Why the name 'Marry Me' Butter Bean Dish?
- It’s a spin on the famous 'Marry Me Chicken,' a meal so good it could spark proposals. This veggie version with butter beans is just as irresistible!