Creamy Butter Bean Pasta (Print Version)

# Ingredients:

→ Pasta

01 - 250 g (9 oz) of rigatoni or your preferred small pasta
02 - Optional: lemon slices to serve alongside

→ Butter Beans

03 - 400 g (14 oz) of canned butter beans, drained and dried off
04 - 2 tbsp of olive oil
05 - 1 tsp smoked paprika powder
06 - 1 tsp crushed fennel seeds
07 - 2 tsp dried sage leaves

→ Creamy Sauce with Tuscan Vibes

08 - Half of a red onion, chopped up
09 - 6 cloves of garlic, finely chopped
10 - A pinch of chili or red pepper flakes, you decide the amount
11 - 1 tbsp of Italian dried herbs mix
12 - 140 g (½ cup) of sundried tomatoes, diced
13 - 2 tbsp thick tomato purée
14 - 240 ml (1 cup) of vegetable broth
15 - 240 ml (1 cup) of thick double cream
16 - 100 g (1 cup) of finely shredded parmesan-like cheese
17 - One small bunch of fresh basil, chopped lightly
18 - Salt and pepper for seasoning as you prefer
19 - 75 g (2 cups) of baby spinach, roughly cut

# Instructions:

01 - Turn the oven to 200°C / 390°F and let it heat up.
02 - Place the butter beans in a mixing bowl after draining and drying them properly. Pour in about 2 tbsp of olive oil, then gently mix in the fennel seeds, paprika, and sage until the beans are coated evenly.
03 - Spread the butter beans in a single layer in a casserole or roasting dish, then bake for around 20-25 minutes. They should turn slightly crispy outside but still squishy on the inside.
04 - While the beans are in the oven, start cooking the red onion in a deep pan with some olive oil over medium heat. Let it soften to a translucent texture.
05 - Throw in the garlic, red pepper flakes, Italian seasoning, a little salt and pepper, and sundried tomatoes. If your sundried tomatoes came in oil, feel free to add a drizzle of that too for an extra kick.
06 - Add the tomato paste, mix it in, and let it cook for a minute or two to mellow out its tanginess. Pour the veggie broth in, cover partially, and let it cook down for roughly 5 minutes to thicken slightly.
07 - When the beans have roughly 10 minutes left in the oven, boil salted water in a big pot and cook the rigatoni following its package instructions for a still-firm bite.
08 - Once the broth has reduced a little, add the heavy cream and parmesan-style cheese. Stir it gently until the mix is smooth and the cheese is melted completely.
09 - Toss in the spinach and basil and cook till they just droop. Turn off the heat, cover, and let it sit while the beans wrap up roasting.
10 - Once the beans are done roasting, fold them into the creamy sauce. Drain your rigatoni and blend it with the sauce and beans, making sure everything is evenly mixed.
11 - Serve the pasta warm and garnish with a wedge of lemon to squeeze over, if you’d like.

# Notes:

01 - This dish swaps out chicken for butter beans, creating a hearty, vegetarian-friendly meal.
02 - If you can’t find butter beans, try cannellini beans for a similar but softer texture.
03 - To make it vegan, use a dairy-free cream substitute and vegan cheese shreds.

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