Creamy Butter Bean Puttanesca
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!
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.
