You know those nights when you’re starving but don’t want to spend hours in the kitchen? That’s exactly how my love affair with this Creamy Butter Bean Pasta began. I was rummaging through my pantry one exhausted Tuesday evening, spotted a lonely can of butter beans, and had a lightbulb moment. Twenty minutes later, I was twirling the creamiest, dreamiest pasta around my fork, no heavy cream, no fuss. Now it’s my go-to when I need something quick, comforting, and secretly packed with protein. Trust me, once you try this velvety sauce made from humble butter beans, you’ll wonder why you ever bothered with complicated alfredo recipes!
Why You’ll Love This Creamy Butter Bean Pasta
This isn’t just another pasta dish—it’s your new secret weapon for busy nights. Here’s why it’s magic:
- Lightning fast: Ready in 20 minutes flat (yes, I timed it!)
- Silky texture: The blended butter beans create a luxuriously creamy sauce without any dairy
- Protein punch: Those unassuming beans pack 12g of plant-based protein per serving
- Pantry hero: Uses simple ingredients you probably already have
- Vegetarian friendly: Easily made vegan by swapping the pasta water for broth
Seriously, it’s like giving your weeknight dinner a cozy hug. If you love quick, creamy dinners, you might also enjoy this creamy tomato burrata pasta recipe.
Creamy Butter Bean Pasta
Ingredients
Equipment
Method
- Cook the pasta according to package instructions. Drain and set aside.
- In a blender, combine butter beans, garlic, olive oil, vegetable broth, salt, and pepper. Blend until smooth.
- Pour the sauce over the cooked pasta and stir well to combine.
- Serve warm with a drizzle of olive oil if desired.
Notes
Ingredients for Creamy Butter Bean Pasta
Here’s everything you’ll need to make this dreamy pasta happen. I promise it’s all simple stuff, no fancy ingredients hiding in here!
- 12 oz pasta, I’m partial to linguine or fettuccine, but any shape works
- 1 can butter beans (drained and rinsed), these creamy little guys are the magic
- 2 cloves garlic (minced), fresh is best, but I’ve used jarred in a pinch
- 1/4 cup olive oil, the good stuff makes a difference here
- 1/2 cup vegetable broth, keeps it vegetarian, but chicken broth works too
- 1/4 tsp salt, always start with less, you can add more later
- 1/4 tsp black pepper, freshly cracked if you’ve got it
Ingredient Notes & Substitutions
No butter beans? Cannellini or great northern beans make great stand-ins. Want to jazz it up? Try adding sautéed mushrooms, spinach, or turkey bacon bits. For extra zing, a squeeze of lemon at the end brightens everything up beautifully!
Equipment You’ll Need
This recipe keeps it simple—just grab your trusty large pot for boiling pasta and a blender for that silky sauce. No blender? A food processor works in a pinch, though you might need to scrape down the sides more often. That’s seriously all you need!
How to Make Creamy Butter Bean Pasta
Alright, let’s get cooking! This creamy dream comes together in three simple steps, I swear it’s easier than ordering takeout. Follow along and you’ll have the silkiest, most satisfying pasta in no time flat.
Step 1: Cook the Pasta
First things first, get that pasta boiling! Fill your largest pot with water (I like to go big so the pasta has room to dance), salt it like the sea, and bring it to a rolling boil. Add your pasta and cook according to the package directions, usually about 8-10 minutes for al dente. Pro tip: reserve about a cup of that starchy pasta water before draining, it’s liquid gold for adjusting your sauce later!
Step 2: Blend the Sauce
While the pasta cooks, let’s make that magical sauce. Toss your drained butter beans (make sure they’re rinsed too, no one wants that can liquid taste), garlic, olive oil, broth, salt and pepper into your blender. Now here’s the key, blend until it’s completely smooth, scraping down the sides as needed. I usually let it go for a good 30 seconds to a minute. You’re looking for a texture like rich, velvety pancake batter, if it’s too thick, add a splash more broth or that reserved pasta water.
Step 3: Combine and Serve
Okay, showtime! Return your drained pasta to the pot (off the heat) and pour that luscious butter bean sauce all over it. Use tongs to toss everything together until every noodle is coated in creamy goodness. If it seems a bit thick, add that reserved pasta water a tablespoon at a time until it’s just right. Finish with a final drizzle of your best olive oil and maybe some fresh cracked pepper if you’re feeling fancy. Grab a fork and dive in, you just made restaurant-quality pasta in your own kitchen! For more quick dinner ideas, check out recipesloop.com.
Tips for the Best Creamy Butter Bean Pasta
Want to take your pasta from good to “oh my goodness”? Here are my foolproof tricks:
- Season as you go: Taste the sauce before adding to pasta, butter beans can vary in saltiness
- Boost the flavor: A pinch of red pepper flakes or lemon zest wakes up the creamy sauce
- Texture play: Save a few whole beans to toss in at the end for nice little pops
- Creamier hack: Blend in a spoonful of tahini or nutritional yeast for extra richness
Little tweaks make this already-amazing dish even better! If you enjoy plant-based creaminess, you might also like our creamy vegan cashew pasta recipe.
Serving Suggestions for Creamy Butter Bean Pasta
Oh, let me tell you how I love to serve this beauty! A simple arugula salad with lemon dressing cuts through the richness perfectly. For crunch, garlic bread is non-negotiable in my house. Finish with a sprinkle of fresh parsley or red pepper flakes if you like a little heat, it makes the creamy sauce pop!
Storage & Reheating
Leftovers? No problem! Pop your pasta in an airtight container—it’ll stay creamy and delicious for up to 3 days in the fridge. When reheating, add a splash of water or broth while warming to bring back that silky texture. Pro tip: the sauce thickens as it sits, so don’t be shy with that extra liquid!
Nutritional Information
Each serving of this dreamy pasta packs about 350 calories, with 55g carbs for energy and 12g protein from those mighty butter beans. You’re also getting a nice 6g fiber boost! Remember, these numbers can vary based on your exact ingredients and portion sizes. I always say it’s not just about the numbers though, it’s about that creamy, satisfying bite that keeps you coming back for more!
FAQs About Creamy Butter Bean Pasta
Can I use dried butter beans instead of canned?
Absolutely! Just soak and cook them first until they’re super tender, about 1-1.5 hours. You’ll need about 1.5 cups cooked beans to replace the can. But honestly? I keep canned beans stocked for those “I need dinner NOW” emergencies.
Is this recipe gluten-free?
It sure can be! Just swap regular pasta for your favorite gluten-free variety. The sauce is naturally gluten-free, so you’re golden. I’ve made it with brown rice pasta and chickpea pasta, both worked beautifully. If you need more gluten-free inspiration, check out our gluten-free Turkish pasta salad.
My sauce seems too thick, help!
No worries! That starchy pasta water you reserved is your best friend here. Add it a tablespoon at a time while tossing until you get that perfect silky consistency. No pasta water? Warm broth or even a splash of milk works in a pinch.
Can I freeze the leftovers?
The pasta itself freezes okay, but the sauce might separate a bit when thawed. If you do freeze it, reheat gently with extra liquid and give it a good stir. Personally? I think it’s best fresh or refrigerated for a couple days.
Made this dreamy pasta? I’d love to see your creation! Tag me on Instagram or drop a comment below, nothing makes me happier than seeing your kitchen wins! For more recipe ideas, visit the main page.
