Orecchiette with Butter Beans, Parsley, Chilli & Lemon Recipe

Introduction

This vibrant orecchiette recipe combines creamy butter beans with zesty lemon, fresh parsley, and a spicy kick of chilli. It’s a simple, satisfying dish perfect for a quick weeknight dinner that feels both wholesome and flavorful.

Ingredients

• 400g orecchiette
• 1 tbsp olive oil
• 2 red chillies, deseeded and finely chopped
• 2 garlic cloves, crushed
• 400g can butter beans, drained and rinsed
• 400g can cherry tomatoes
• 1 lemon, zested and juiced
• ½ large bunch of parsley, finely chopped
• 25g grated parmesan or vegetarian alternative (optional)

Instructions

1. Step 1: Cook the orecchiette in boiling salted water following the pack instructions until al dente, about 10 minutes. Drain the pasta, reserving some of the cooking water.
2. Step 2: While the pasta cooks, heat the olive oil in a large frying pan over medium heat. Add the chillies and garlic, frying for 2 minutes until just softened.
3. Step 3: Stir in the butter beans, cherry tomatoes, lemon zest, and lemon juice. Cook for 5 minutes, allowing the tomatoes to reduce slightly and the beans to warm through.
4. Step 4: Add the chopped parsley to the pan and cook for another 2 minutes, stirring gently.
5. Step 5: Transfer the drained orecchiette into the frying pan with the butter bean mixture. If you prefer a looser sauce, add a little of the reserved pasta cooking water and mix well.
6. Step 6: Serve the pasta in bowls, sprinkling with grated parmesan or a vegetarian alternative if desired.

Tips & Variations

• For extra heat, leave some seeds in the chillies or add a pinch of chilli flakes.
• Swap butter beans for cannellini beans or chickpeas for a different texture.
• Add spinach or kale in the last few minutes of cooking for a boost of greens.
• Use fresh cherry tomatoes in season for a brighter flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or olive oil to loosen the sauce, avoiding the microwave to preserve texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of pasta?

Yes, this recipe works well with other short pasta shapes like penne, rigatoni, or farfalle if you don’t have orecchiette.

Is this dish suitable for vegans?

It is, as long as you omit the parmesan or use a vegan cheese alternative.

Orecchiette with Butter Beans, Parsley, Chilli & Lemon Recipe

Print Recipe

★★★★★

4.5 from 64 reviews

A vibrant and hearty vegetarian pasta dish featuring orecchiette tossed with a flavorful sauce of butter beans, fresh parsley, chilli, and zesty lemon. This recipe combines simple ingredients to create a satisfying meal that’s perfect for any day of the week.

• Author: Ella
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 400g orecchiette

Sauce

• 1 tbsp olive oil
• 2 red chillies, deseeded and finely chopped
• 2 garlic cloves, crushed
• 400g can butter beans, drained and rinsed
• 400g can cherry tomatoes
• 1 lemon, zested and juiced
• ½ large bunch of parsley, finely chopped

Optional

• 25g grated parmesan or vegetarian alternative

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the orecchiette and cook according to the package instructions, about 10 minutes, until al dente. Drain the pasta, reserving some of the cooking water for later use.
2. Sauté aromatics: While the pasta cooks, heat the olive oil in a large frying pan over medium heat. Add the finely chopped chillies and crushed garlic cloves and fry for 2 minutes until they soften and release their aroma.
3. Add beans and tomatoes: Stir in the drained butter beans, canned cherry tomatoes, lemon zest, and lemon juice. Let the mixture simmer for about 5 minutes so the tomatoes reduce slightly and the flavors meld together.
4. Incorporate parsley: Sprinkle in the finely chopped parsley and cook the sauce for another 2 minutes to allow the fresh herbaceous flavor to infuse the mixture.
5. Combine pasta and sauce: Add the cooked orecchiette to the frying pan with the butter bean and tomato sauce. If you prefer a looser sauce, pour in a little of the reserved pasta cooking water and gently toss to combine everything evenly.
6. Serve: Spoon the pasta mixture into serving bowls and, if desired, sprinkle grated parmesan or a vegetarian cheese alternative on top before serving.

Notes

• For a spicier dish, leave some or all of the chilli seeds in.
• Use gluten-free pasta if you need to accommodate gluten sensitivities.
• The cheese topping is optional and can be omitted or substituted with a vegan alternative.
• Reserve pasta cooking water carefully as it helps loosen the sauce naturally.
• This dish is best served immediately to enjoy the fresh flavors and textures.

Keywords: orecchiette, butter beans, parsley, chilli, lemon, vegetarian pasta, Italian pasta recipe, quick pasta dish