Butter Bean Creamy Dish (Print Version)
# Ingredients:
→ Pasta
01 -
9 oz (250 g) rigatoni or your favorite type of short-cut pasta
02 -
Optional: lemon wedges for serving
→ Butter Beans
03 -
1 can (14 oz / 400 g) butter beans, rinsed and dried
04 -
2 tbsp olive oil
05 -
2 tsp dried sage
06 -
1 tsp smoked paprika
07 -
1 tsp crushed fennel seeds
→ Creamy Tuscan Sauce
08 -
½ a red onion, diced into small pieces
09 -
6 cloves of garlic, finely chopped
10 -
1 tbsp of an Italian herb mix
11 -
1 pinch of chili flakes (or red pepper flakes), adjust to taste
12 -
2 tbsp tomato paste
13 -
½ cup (140 g) sun-dried tomatoes, roughly chopped
14 -
1 cup (240 ml) broth made from vegetables
15 -
1 cup (240 ml) heavy cream (also called double cream)
16 -
1 cup (100 g) grated parmesan-style cheese
17 -
Around 2 cups (75 g) baby spinach leaves, chopped
18 -
A small handful of fresh basil, roughly cut
19 -
Salt and pepper, for seasoning
# Instructions:
01 -
Get the oven ready by setting it to 200°C/390°F.
02 -
In a big bowl, add the butter beans that are dried and drained. Drizzle olive oil over them, and stir in sage, smoked paprika, and crushed fennel seeds, coating them evenly.
03 -
Layer the seasoned beans out flat in a baking tray or dish. Roast for 20-25 minutes until they're golden and crispy on the edges but soft inside.
04 -
As the beans roast, place a large pan on medium heat and drizzle olive oil. Add the diced onion, cooking until softened and clear.
05 -
Drop in the minced garlic, chili flakes, Italian seasoning, chopped sun-dried tomatoes, salt, and pepper. Stir everything well, and for extra flavor, you can pour in some oil from jarred sundried tomatoes.
06 -
Sauté the tomato paste for a couple of minutes, then pour in the veggie broth. Let it simmer, slightly covered, for about 5 minutes or until it thickens a bit.
07 -
With about 10 minutes remaining on the bean roasting time, fill a large pot with water, add salt, and bring it to a rolling boil. Cook the rigatoni till it's firm to the bite (al dente).
08 -
After the broth thickens, gently stir in the cream and grated parmesan. Let it stay on low heat until the cheese melts into the sauce.
09 -
Add the spinach and basil into the sauce, stirring lightly until they just start to soften. Turn off the heat and cover the pan to keep it warm.
10 -
Once the beans are roasted, toss them straight into the sauce. Drain the pasta and stir it into the mix, coating everything well.
11 -
Dish it out while hot, and if you'd like, serve alongside lemon wedges for a zesty touch.
# Notes:
01 -
This vegetarian meal is inspired by the 'marry me chicken' dish but showcases butter beans for a no-meat twist.
02 -
Cannellini beans make a good alternative if butter beans aren't available, but they'll have a different feel.
03 -
For plant-based eaters, use dairy-free cream and vegan parmesan.