Creamy Butter Bean Puttanesca
By Katherine OwenFebruary 28, 2023
Creamy Butter Bean Puttanesca: A High-Protein Twist on a Classic
This Creamy Butter Bean Puttanesca is a wholesome, high-protein alternative to the classic pasta dish. By swapping in tender butter beans, you get a filling, plant-based protein boost and a creamy texture. Perfect on its own or with crusty bread, this recipe is versatile, satisfying, and packed with the briny, savory notes you love in a puttanesca—just with a nourishing twist!
What You’ll Need:
- Large pot (for braising)
- Parchment paper (for flattening and baking)
- Baking sheet
- Bottle or tray (to flatten parsnips)
- Mixing bowl
Recipe Information
Yield: 4 Servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Ingredients
- 1 can (540 ml) Butter Beans, strained
- 1 can (796 ml) Cubed Canned Tomatoes, strained
- 3 Anchovy Filets (omit to make vegan)
- 15 Castelvetrano Olives, pitted
- 1 medium Onion, sliced
- 1 1/2 cups Lacinato Kale, chopped
- 5 cloves Garlic, finely chopped
- 1/2 cup Artichoke Hearts in Oil, chopped
- 1 1/2 tablespoons Capers
- 3 tablespoons 35% Cream (omit or substitute cashew cream to make vegan)
- 1/4 teaspoon Dried Oregano
- 1/4 teaspoon Chili Flakes
- 1 1/2 tablespoons Olive Oil
- Cracked Black Pepper to taste
- Salt to taste
- Crusty Bread of your choice for serving
Instructions
Prepare Base:
In a medium pot, heat 1 1/2 tablespoons olive oil over medium heat. Add garlic and cook for 1 minute, then add onion and sauté for 2 minutes until golden around the edges.
Add Ingredients and Simmer:
Add cubed tomatoes, olives, capers, artichokes, anchovy filets, kale, butter beans, chili flakes, cracked black pepper, and oregano. Reduce heat to low, cover with a lid, and let simmer for 15 minutes.
Finish with Cream:
Remove the lid, add cream, then cover again and simmer for an additional 10 minutes.
Season and Serve:
Season with salt to taste and serve with your favorite crusty bread.
Chef’s Notes:
- Butter Bean Swap: Creamy and hearty, they make a satisfying pasta alternative.
- Anchovy Umami: Melts into the sauce for depth—tamari or nutritional yeast for a vegan swap.
- Briny Balance: Olives, capers, and artichokes add bold, salty contrast—taste before adding salt.
- Kale Choice: Lacinato holds up well, but spinach or chard work too.
- Creamy Finish: 35% cream adds richness—use cashew or coconut cream for a vegan option.
Related Recipes
Dietary Preferences
VEGETARIAN
