Description
A comforting and quick vegetarian pasta dish featuring tender butter beans in a rich, creamy sauce. Easy enough for weeknights but special enough for guests.
Ingredients
Scale
- 1 pound pasta (linguine, fettuccine, or penne work well)
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (adjust to your spice preference)
- 2 (15-ounce) cans butter beans, drained and rinsed
- 1 cup vegetable broth
- 1/2 cup heavy cream (or full-fat coconut milk for a dairy-free option)
- 1/4 cup nutritional yeast (for a cheesy, umami flavor)
- 2 tablespoons fresh lemon juice
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
- Optional: A handful of cherry tomatoes, halved, for added freshness and color
Instructions
- 1. Cook the pasta according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
- 2. While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
- 3. Add the minced garlic, dried oregano, and red pepper flakes to the skillet. Cook for another minute until fragrant, being careful not to burn the garlic.
- 4. Add the drained and rinsed butter beans to the skillet. Stir to combine with the aromatics.
- 5. Pour in the vegetable broth and bring to a simmer. Let it cook for about 5 minutes, allowing the flavors to meld.
- 6. Carefully transfer about half of the butter bean mixture to a blender. Add the heavy cream (or coconut milk) and nutritional yeast. Blend until smooth and creamy. If the mixture is too thick, add a splash of the reserved pasta water.
- 7. Return the blended creamy mixture to the skillet with the remaining whole butter beans. Stir to combine.
- 8. Stir in the fresh lemon juice. Season generously with salt and freshly ground black pepper to taste.
- 9. Add the drained pasta to the skillet with the sauce. Toss well to coat. If the sauce is too thick, add a little more reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
- 10. If using, stir in the halved cherry tomatoes.
- 11. Serve immediately, garnished with fresh chopped parsley.
Notes
Store leftover pasta in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of liquid to loosen the sauce. Avoid microwaving if possible.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 550-650 (will vary based on ingredients)
- Sugar: 5-10g (will vary)
- Sodium: 400-600mg (will vary)
- Fat: 20-30g (will vary)
- Carbohydrates: 70-80g (will vary)
- Fiber: 10-15g (will vary)
- Protein: 20-25g (will vary)