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This mouthwatering pasta creation elevates ordinary butter beans into the centerpiece of a decadent meal that might just prompt a marriage proposal. Crunchy oven-roasted butter beans add wonderful bite while a smooth, Tuscan-inspired cream coating hugs each pasta hollow with deep flavor. This pairing makes a veggie knockout that shows fancy dinner food doesn't need meat or tons of kitchen time.
When I first whipped up this pasta for my folks, my typically picky father-in-law wanted the recipe before he'd even finished eating. It's now my favorite way to dazzle dinner guests without sweating all day in the kitchen. The mix of crunchy beans and smooth sauce works magic that has everyone grabbing more.
Fantastic Ingredients
- Butter beans: Give you a soft, creamy middle with substantial chew. Check for cans named "butter beans" or "lima beans" and wash them well to get rid of extra starch.
- Smoked paprika: Adds necessary richness to the baked beans. Spanish kinds give the most genuine taste, but Hungarian sweet paprika can work too.
- Sundried tomatoes: Add powerful savory punch to the sauce. The ones packed in oil taste strongest, but dried ones softened in warm water work fine too.
- Heavy cream: Forms the indulgent sauce foundation. Go for full-fat for the smoothest results, though half and half can do if you want something lighter.
- Rigatoni pasta: Catches just the right amount of sauce in its grooves and hollow middle. Try bronze-cut pasta if you can find it for better sauce-grabbing texture.
Cooking Steps
- Bean Roasting Method:
- Set your oven to 400°F and put parchment on a baking sheet for quick cleanup. Drain and rinse your butter beans fully, then dry them completely with paper towels. This key step makes them crispy instead of steamy. Mix the dried beans in a bowl with olive oil until they're all coated. Add smoked paprika, crushed fennel seeds, garlic powder, salt, pepper, and dried sage, tossing again to coat evenly. Lay them out with space between on your baking sheet. Bake around 20 minutes, giving the pan a shake halfway. They should turn golden and slightly crunchy outside while staying creamy inside.
- Making Smooth Sauce:
- While beans are roasting, boil lots of salted water and cook rigatoni until just tender. Save half a cup of pasta water before draining to help your sauce later. At the same time, warm olive oil in a big, deep pan on medium heat until it shimmers. Cook diced onion until soft and clear, about 3-4 minutes. Toss in minced garlic and red pepper flakes if you want, cooking just until you can smell them, maybe 30 seconds. Mix in chopped sundried tomatoes, then pour in vegetable broth and let it bubble 2-3 minutes to blend flavors. Turn heat down before adding heavy cream, making a smooth, velvety mix. Slowly add grated Parmesan, stirring all the time until it melts completely.
- Putting It Together:
- Once your sauce thickens a bit, add fresh spinach if you want and cook until just wilted but still bright. Add salt and black pepper to taste, remembering the beans and cheese already make it salty. Put drained pasta right into the sauce, gently mixing to coat every piece. Carefully fold in the crispy beans without breaking them. If sauce seems thick, add saved pasta water a spoonful at a time until it looks right. Just before serving, mix in fresh chopped basil and take off heat to keep its bright taste and color.
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My total favorite thing about this dish is when those crunchy beans first hit that creamy sauce. They stay crispy just long enough to make that amazing contrast in each mouthful. When my veggie-loving sister asked for something special on her birthday, this pasta totally outperformed the meat dishes, with everybody coming back for seconds.
Perfect Pairings
Round out your meal with a basic arugula salad with just lemon and olive oil. Put out some crusty sourdough for mopping up sauce. Drink it with a bright white wine like Pinot Grigio or Sauvignon Blanc.
Tasty Twists
Try white beans or chickpeas instead of butter beans. Throw in oven-roasted cherry tomatoes for juicy pops of flavor. Add caramelized lemon slices for citrus brightness. Replace spinach with Tuscan kale or chard for tougher greens.
Keeping Leftovers
Keep extras in sealed containers in the fridge up to 3 days. Warm gently on the stove with a splash of milk to bring the sauce back to life. Freeze sauce apart from pasta for best results when thawing later.
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This Creamy "Marry Me" Butter Bean Pasta has turned into my go-to dish for special events. The way simple ingredients turn into something amazing really shows what I love about cooking. Even my meat-crazy brother asks for this specifically when he visits, which I think is the biggest compliment any veggie dish can get. The name fits perfectly, as the first taste usually starts marriage proposal jokes around our dining table.
Frequently Asked Questions
- → Are there other beans I can swap in for butter beans?
- Definitely! Try using chickpeas, cannellini, or great northern beans for a twist. The difference will be in texture, but it’ll still turn out tasty.
- → How long will leftovers last, and how can I reheat them?
- Keep leftovers in a sealed container in the fridge for up to 3 days. Add a little milk or broth when reheating to loosen up the sauce.
- → What’s the dairy-free spin on this pasta?
- Replace cream with coconut milk or cashew cream, and use dairy-free parmesan. You’ll get the same creamy texture without the dairy.
- → What’s good to serve on the side?
- A bite of garlic bread or a bright arugula salad with lemon dressing makes the perfect combo for this rich dish.
- → Can I get a head start on any prep work?
- Sure! Roast the butter beans up to two days ahead or pre-make the sauce. Just heat it up and toss in spinach and basil when ready.
- → What’s behind the quirky name ‘Marry Me’ Butter Bean Pasta?
- Inspired by the 'Marry Me Chicken,' this variation boasts a flavor so irresistible it’s said to inspire love—or at least second helpings!