These cheesy and creamy Cacio e Pepe Butter Beans are a healthier twist on a classic Italian pasta dish. Silky butterbeans are coated in a rich, peppery sauce made with plenty of parmesan cheese and freshly cracked black pepper.
They're a simple yet satisfying meal perfect for any weeknight, best served with a toasted piece of crusty bread. Vegan and gluten-free.
I first saw Caitlin from From My Bowl make Cacio e Pepe Butter Beans and thought It would be fun to try them out. I liked her original recipe so much that I decided to share it on my blog as well. Enjoy!
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📖 Recipe
Cacio e Peppe Butter Beans
Ingredients
- 1 tablespoon butter vegan if needed
- 1 ½ teaspoons freshly ground black pepper
- 2 15- oz cans butter beans
- 1 cup vegetable broth
- 2 ounces shredded parmesan cheese vegan if needed
- Chopped fresh parsley for serving
Instructions
- Heat a large pan over medium heat. Melt the butter and add the black pepper. Toast for 1 minute, or until fragrant.1 tablespoon butter, 1 ½ teaspoons freshly ground black pepper
- Add the butterbeans and vegetable broth. Bring to a simmer over medium heat and cook for 10 minutes or until the broth has reduced.2 15- oz cans butter beans, 1 cup vegetable broth
- Turn the heat to low and add the parmesan cheese. Stir and cook for 1-2 more minutes, or until thickened. Serve with the fresh parsley on top.2 ounces shredded parmesan cheese, Chopped fresh parsley
Nutrition
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.
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