Cacio e Pepe Butter Beans

These Cacio e Pepe Butter Beans are a dreamy one pot meal made with parmesan, black pepper, and buttery white beans, gives the classic creamy pasta dish a protein boost and dairy-free twist! Vegan & Gluten-Free.

Course Entree, Main, Side Dish

Cuisine American, Italian

Diet Gluten Free, Vegan, Vegetarian

Method Stovetop

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 268kcal

Author Caitlin Shoemaker

Ingredients

30 ounces canned butter beans 2 cans or 3 cups cooked beans
1 tablespoon butter or olive oil
1 tablespoon nutritional yeast optional
2 teaspoons freshly ground black pepper coarse grind
1 cup low-sodium imitation chicken broth or sub water
2 ounces shredded parmesan cheese I used dairy-free
1 tablespoon chopped parsley for garnish (optional)

US Customary - Metric

Instructions

Bloom the Pepper: Warm 1 tablespoon of butter or oil in a large pan over medium heat. Add the ground pepper and nutritional yeast (if using) and swirl it around; sauté for 45 to 60 seconds, until the pepper is fragrant.
Simmer: Add the beans and broth and mix well. Bring the mixture to a simmer over medium heat and cook for 7 to 9 minutes, stirring occasionally, until the liquid has reduced by about half.
Sauce: Reduce the heat to low and add in the grated parmesan. Gently fold the cheese into the beans until it has melted and the sauce has thickened (this should take around 1 to 2 minutes). If the sauce is too thick for your liking, thin it out with warm water in 2 tablespoon increments.
Serve: Season with additional salt and pepper to taste and serve warm and as desired. Store leftovers in an airtight refrigerator for up to 5 days. The sauce will thicken up after it sits in the fridge, so I recommend thinning it out with a splash of water when you reheat any leftovers in the microwave or on the stove.

Notes

Butter Bean Substitutions: Butter beans can be replaced with another creamy white bean such as Navy Beans or Great Northern Beans. You can also use cannellini beans, but since they have a thicker skin they will not break down as much or be as creamy. I do not recommend using Chickpeas in this recipe as they are too firm.

Cheese-Free: Soak 1/4 cup of cashews in hot water for at least 30 minutes, then blend with 1/2 cup of water and 1/4 teaspoon of salt. Add this cashew “cream” to the beans in step 3 in place of the parmesan and simmer the mixture for an additional 5 or so minutes until it has thickened. Season with additional salt to taste.
Add Greens: Feel free to add a handful or two of chopped spinach, kale, or chard in towards the end of simmering in step 2 for some extra greens!

Nutrition