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Who knew butter beans could steal the spotlight? Here, they get crispy and golden and then dive into a luscious, creamy sauce that hugs each pasta bite. It all comes together in a dish that feels fancy but won't keep you tied up in the kitchen all night. Share it with friends, and don't be shocked if someone proposes on the spot!
When I first put this pasta on the table, my father-in-law, who's usually the toughest critic, asked how I made it before he'd even finished eating. Since then, it's been my secret weapon for impressing company without needing to start cooking at noon. It's the magic of crispy beans meeting silky sauce—always makes folks ask for seconds.
Irresistible Ingredients
- Rigatoni pasta: That tube shape and ridged surface are perfect for soaking up all the creamy sauce. Bronze-cut kinds make everything cling better if you spot them at the store.
- Heavy cream: The base of the sauce, making everything extra rich and smooth. If you want it a bit lighter, half-and-half can pinch hit just fine.
- Sundried tomatoes: Bring that deep, savory, slightly tangy punch to the sauce. Oil-packed versions are boldest, but dry ones work too if you soften them up in warm water first.
- Smoked paprika: Gives the roasted beans their standout flavor. Spanish paprika nails that smokiness, but any sweet paprika will do in a jam.
- Butter beans: Super creamy inside and hold up well when roasted. Grab canned ones labeled “butter beans” or “lima beans,” drain and rinse before using so they don’t get too starchy.
How To Make It
- Finishing Touches:
- Once your sauce thickens a little, drop in the spinach (if you're using it). Let it wilt just enough to keep that nice green color. Taste for seasoning since the beans and cheese add their own saltiness. Spoon in the pasta and mix gently so everything’s evenly coated. Tip in the crispy beans next, gently folding them through so they don’t break apart. Too thick? Pour in the pasta water, a little at a time, until it looks right. Off the heat, throw in some fresh basil for a pop of color and flavor right as you serve.
- Creamy Sauce Time:
- As beans are crisping up, bring a big pot of salted water to a good boil. Toss in the rigatoni and cook just until it’s got a little bite left. Hang onto some pasta water before draining! In a roomy pan, warm olive oil over medium heat. Soften up the onion for 3–4 minutes, then toss in garlic and pepper flakes if you like some kick—let them sizzle for about 30 seconds. Next, toss in the sundried tomatoes and veggie broth, letting it bubble together a few minutes so the flavors blend. Lower the heat, add the cream, and keep stirring until it all smooths out. Grated Parmesan goes in last—keep stirring so it melts all the way through.
- Get Those Beans Crispy:
- Crank the oven to 400°F. Use parchment on your pan for easier cleanup. Rinse and drain the butter beans really well, pat them totally dry—they need to be dry or they’ll steam instead of roast. Toss beans with olive oil, then sprinkle over smoked paprika, fennel, garlic powder, sage, salt, and pepper. Mix so every bean’s coated. Spread them out so they’re not crowded, then roast about 20 minutes, shaking halfway. You’re looking for beans that are crisp and golden on the outside, still soft inside.
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The part I wait for is tossing the beans in at the end—they stay crisp just long enough to make every bite pop. Last time I made this for my veggie-loving sister, it actually outshone the meaty dishes at the table. Butter bean pasta for the win! Everyone grabbed seconds.
How To Serve
This goes great with lemony arugula salad on the side—just dress it with olive oil and a squeeze of lemon. Crusty sourdough bread is a must for scooping up the last bits of sauce. Pour up a glass of cold Sauvignon Blanc or Pinot Grigio to make it all sing.
Easy Ways To Change It Up
No butter beans? White beans or chickpeas totally work. For a punch of tart juiciness, roast up some cherry tomatoes and toss them in. Feeling zingy? Add in some caramelized lemon rounds. Can’t find spinach? Swap in kale or chard for something sturdier.
Leftovers & Storing
Keep extra pasta in the fridge, snug in an airtight container, and eat within three days. When you reheat, add a splash of milk—keeps the sauce smooth. Got leftovers to freeze? Store the sauce by itself, then thaw and mix with fresh pasta for best results.
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If there’s one dish I pull out when I want to wow folks, it’s this Creamy "Marry Me" Butter Bean Pasta. Plain old pantry stuff gets a total glow-up here, and even my die-hard meat-eater brother asks for it by name. The running joke is that things get so good, proposals are just waiting to happen at the dinner table!
Frequently Asked Questions
- → Could I swap in another kind of bean instead of butter beans?
- Go for it! Try chickpeas, great northern, or cannellini beans. Each brings its own feel, but any will make a tasty bowl.
- → What's the best way to save leftovers?
- Pop them in a sealed container in your fridge, good for three days. If you heat it up, a little splash of broth or milk loosens up the sauce again.
- → Can I do this pasta without any dairy?
- You sure can! Use full-fat coconut milk or cashew cream in place of the heavy cream, and swap the parmesan for a plant-based version.
- → Got any ideas for what to serve on the side?
- Try a zippy arugula salad tossed with lemon and olive oil. Warm garlic bread is a classic for scooping up extra sauce.
- → Is there anything I can make ahead?
- Yep! The butter beans can be roasted a couple of days early and chilled, and you can whip up the sauce a day before—just reheat and add your fresh spinach and basil at the end.
- → How come it's called 'Marry Me' Butter Bean Pasta?
- It’s a riff on that viral ‘Marry Me Chicken’—people say it’s so tasty, proposals just happen! This one uses fragrant butter beans and has the same craveable, creamy goodness.