Creamy Dairy-Free Marry Me Butter Bean Pasta

 

Creamy Dairy-Free Marry Me Butter Bean Pasta

Hey Y'all!  Welcome to my West Virginia Kitchen!  If you’re looking for a dinner that feels a little fancy but is secretly weeknight easy… this is it.

This Creamy Dairy-Free Marry Me Butter Bean Pasta is rich, velvety, packed with flavor, and completely dairy-free — but you would never know it. The sauce is built on a dreamy cashew cream base, layered with garlic, sun-dried tomatoes, herbs, and just enough heat to keep things interesting.

It’s cozy.
It’s satisfying.
And yes… it just might earn you a proposal. 😉

I can't wait to share it with you so...

Let's Get Started!

Why You’ll Love This Pasta

• Ultra creamy (without heavy cream!)
• Packed with plant-based protein from butter beans
• One-pot friendly
• Perfect for weeknights but impressive enough for company
• Leftovers reheat beautifully

This is one of those meals that tastes like you worked way harder than you actually did.

Ingredients

For the Cashew Cream

• 1 cup raw cashews
• 1 cup hot water (for blending)
• 1/2 teaspoon salt

For the Pasta

• 1 tablespoon oil (use the oil from the sun-dried tomatoes for extra flavor!)
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon smoked paprika
• 1/4–1/2 teaspoon red pepper flakes (adjust to taste)
• Salt and pepper to taste
• 2 tablespoons tomato paste
• 1/3 cup sun-dried tomatoes in oil, chopped
• 1 (15 oz) can butter beans, drained and rinsed
• 1 cup vegetable broth
• 12 oz penne pasta
• 1/4 cup nutritional yeast
• 2 cups Baby Spinach
• Fresh basil for garnish

How to Make Cashew Cream

This is the secret to that luxurious, dairy-free richness.

1. Add the raw cashews to a bowl.
2. Cover with boiling water and let soak for 15–20 minutes (or up to 1 hour if you have time).
3. Drain the soaking water.
4. Blend the softened cashews with 1 cup fresh hot water and 1/2 teaspoon salt until completely smooth and creamy.
5. You want it silky. No grit. If needed, blend longer or add a splash more hot water.
6. Set aside.

How to Make Marry Me Butter Bean Pasta

1. Cook the pasta according to package directions. Drain and set aside.
2. In a large skillet or Dutch oven, heat the oil over medium heat.
3. Add diced onion and cook until softened, about 3–4 minutes.
4. Stir in garlic, Italian seasoning, smoked paprika, red pepper flakes, salt, and pepper. Cook 30 seconds until fragrant.
5. Add tomato paste and cook for 1–2 minutes to deepen the flavor.
6. Stir in chopped sun-dried tomatoes and butter beans.
7. Pour in vegetable broth and bring to a gentle simmer.
8. Reduce heat and stir in the cashew cream and nutritional yeast, and spinach. Let simmer 3–5 minutes until thick and creamy.
9. Add cooked penne and toss until fully coated in the sauce.
10. Taste and adjust salt and heat as needed.
11. Finish with fresh basil and serve warm.

Tips for the Creamiest Sauce

• Blend the cashew cream long enough — that’s the key.
• Don’t skip cooking the tomato paste — it adds depth.
• If the sauce thickens too much, add a splash of pasta water or broth.

What to Serve With It

• Simple green salad
• Garlic bread
• Roasted broccoli or asparagus
• A glass of white wine (if it’s that kind of night 😉)

Storage & Reheating

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat gently on the stove with a splash of broth or water to loosen the sauce. The cashew cream thickens as it sits, but it becomes silky again once warmed.

FAQ

Can I use another bean?
Yes! Cannellini beans work beautifully.

Can I make this gluten-free?
Absolutely. Just use your favorite gluten-free pasta.

Do I have to soak the cashews?
If you have a high-powered blender, you can skip soaking — but soaking guarantees a smoother sauce.

If you make this Creamy Dairy-Free Marry Me Butter Bean Pasta, I’d love to hear what you think! Leave a comment and let me know if it earned you a proposal. 😉