Print

Creamy Tuscan Butter Bean Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Description

An easy vegetarian dish, this creamy Tuscan Butter Bean pasta comes together in under 30 minutes. Butter beans are roasted for 15 minutes and then combined into a sauce made with cream, sundried tomato pesto, parmesan, garlic, chilli flakes, vegetable broth and herbs. We top it off by mixing in Rigatoni pasta for a one-pot vegetarian meal! Yeeeah! Serves 4

Ingredients

  • 400g can of butter beans, drained (or 1 ½ cups cooked butter beans/250g)
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried dill
  • 4 tablespoons oil, divided
  • 300g Rigatoni Pasta, or Penne or Shells
  • 1 red onion, chopped
  • 3 garlic cloves, crushed
  • 1 teaspoon chilli flakes (or red pepper flakes if you prefer)
  • 1 tablespoon Italian seasoning (or 1 teaspoon Thyme, 1 teaspoon Oregano, 1 teaspoon Marjoram)
  • ½ cup sundried tomato pesto
  • 2 tablespoons tomato puree or passata
  • 1 ½ cups vegetable broth
  • 1 cup cream
  • 1 cup parmesan style cheese, grated
  • 1 cup baby spinach, shredded
  • Salt and Pepper to taste
  • Garnish: Lemon wedges, fresh greens or spinach leaves, crushed cashew nuts

Instructions

  1. Preheat oven to 390° F or 200°C
  2. Roast the Butter Beans – In a mixing bowl, add the butter beans, paprika, dill and 2 tablespoons olive oil. Toss to coat the beans.
  3. Scatter the beans on a roasting tray, sprinkle with a little salt and cracked black pepper and roast for 15 or so minutes until crisp.
  4. Whilst the beans are roasting, get the pasta on the boil and start the sauce.
  5. In a large casserole dish/pot, heat 2 tablespoons of olive oil over medium heat. Add the onions and cook until soft and translucent. Add the garlic, chilli flakes and Italian seasoning and cook for a further minute.
  6. Add the sundried pesto and tomato puree and cook for 2 minutes or so to develop the flavours.
  7. Now add the vegetable broth and allow to simmer for a good 5 minutes so that the liquid reduces and the sauce starts to thicken a little.
  8. Stir in the cream, parmesan cheese and spinach.
  9. Add in the crispy butter beans
  10. Add in the drained Rigatoni
  11. Garnish with fresh herbs, cashew nuts and lemon wedges for an extra tang.