White Bean Salad

a Mediterranean white bean salad in a large white bowl.This simple White Bean Salad is the ultimate summer salad! It’s quick and easy to make but doesn’t skimp on flavor thanks to a mix of refreshing Mediterranean vegetables, fresh herbs, creamy cannellini beans, and lemon vinaigrette. Craving more fresh summer salads? Check out my Watermelon Salad with Mint and Feta, Broccoli Salad, Macaroni Salad,…

a Mediterranean white bean salad in a large white bowl.

This simple White Bean Salad is the ultimate summer salad! It’s quick and easy to make but doesn’t skimp on flavor thanks to a mix of refreshing Mediterranean vegetables, fresh herbs, creamy cannellini beans, and lemon vinaigrette.

Craving more fresh summer salads? Check out my Watermelon Salad with Mint and Feta, Broccoli Salad, Macaroni Salad, and Chickpea Salad while you’re here!

a Mediterranean white bean salad in a large white bowl.

Canned white beans may not look exciting at first glance, but once you learn about their endless uses, you’ll be thrilled to have them in your cupboard! With their creamy, melt-in-your-mouth texture and buttery flavor, these beans make White Bean Soup, Sun Dried Tomato Butter Beans, and many more recipes so heavenly.

This quick and easy White Bean Salad recipe is another way to use up a few cans of cannellini beans. It has fresh and vibrant Mediterranean flavors and is packed with plant protein, making it anything but boring. 

The beans are combined with herbs and a blend of Mediterranean veggies, like cherry tomatoes, olives, red onion, and cucumbers, then tossed with extra virgin olive oil and fresh lemon juice to round out every bite. Simple, bright, and refreshing, it has everything you need in a summer salad!

Why you’ll love this Mediterranean white bean salad

  • Mediterranean-style – This vegan bean salad has the best the Mediterranean has to offer, like colorful vegetables, fresh parsley and mint leaves to brighten every bite, and a simple lemon vinaigrette.
  • Perfect for summer! The crisp and juicy veggies and herbaceous Italian-inspired flavors will keep you cool on hot summer days.
  • Incredibly fast and easy – Just toss everything in a bowl and enjoy!
the ingredients for white bean salad in a large white bowl.

How to make a vegan white bean salad

Find the complete recipe with measurements in the recipe card below.

Add all of the white bean salad ingredients to a large mixing bowl and toss to combine. Give it a taste and add more salt, pepper, or lemon juice as needed.

Looking for a little more flavor? Add a pinch of red pepper flakes, sumac, dried oregano, or za’atar, fresh basil leaves, and/or a splash of red wine vinegar and toss to combine.

Place the salad in the fridge to chill for 30 minutes or serve it right away. Enjoy! 

using two wooden spoons to toss a white bean salad together.

Frequently asked questions

I can’t find cannellini beans. What can I use instead?

You can swap the cannellini beans (white kidney beans) for an equal amount of navy beans, great northern beans, chickpeas or butter beans (lima beans).

Do dry white beans work for this bean salad?

Dry beans do work in this salad, although they aren’t as convenient as canned beans. 

To make this recipe with dry beans, soak 1 cup of dry white beans in water overnight, then drain the water and add the beans to a medium saucepan. Cover with water and heat to a boil. Allow the beans to simmer until they’re soft and tender (1 to 1.5 hours), then drain and set aside to cool before using them in the salad.

What should I serve with bean salad?

Serve this creamy white bean salad as a satisfying side dish with any Italian-inspired main dish. I like pairing it with light vegan pastas, like my Lemon Pasta, Spinach Artichoke Pasta, or Lemon Asparagus Pasta, and a green salad or vegan Caesar salad on the side. This Vegan Tiramisu is always perfect for dessert!

Because of its light and refreshing flavors, this bean salad also pairs well with summer favorites. Bring it with you to the picnic, potluck, or barbecue, and enjoy it alongside vegan macaroni salad, veggie burgers, chickpea salad sandwiches, and more.

Can I make this salad ahead of time?

Yes! In fact, the flavors will be even better after letting this salad chill in the fridge. I recommend serving it within a few hours of assembly, although you can prepare it up to 1 or 2 days in advance.

How do I store the leftovers?

The leftover bean salad can be stored in an airtight container in the fridge for up to 2 days. Any longer and the vegetables will start to soften.

a Mediterranean white bean salad in a large white bowl.
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White Bean Salad

This simple White Bean Salad is the ultimate summer salad! It’s quick and easy to make but doesn’t skimp on flavor thanks to a mix of refreshing Mediterranean vegetables, fresh herbs, creamy cannellini beans, and lemon vinaigrette.
Course Salad
Cuisine Mediterranean
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 servings
Calories 260kcal

Ingredients

  • (2) 15-ounce cans cannellini beans drained and rinsed
  • 1 medium English cucumber diced
  • 1 medium red bell pepper seeded and diced
  • 1/2 cup chopped kalamata olives or black olives
  • 1 pint cherry tomatoes halved
  • 1/2 cup diced small red onion
  • 1/2 cup chopped flat leaf parsley
  • 15 fresh mint leaves chopped
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • salt and pepper to taste (I used 1 tsp salt)
  • 1 cup crumbled feta I used dairy free feta crumbles

Instructions

  • Add all ingredients to a large mixing bowl and toss to combine.
  • Taste; add more salt and pepper to taste, or more lemon juice.
  • For the best flavor, chill the salad in the refrigerator for 30 minutes before serving.

Notes

  1. For a little heat, add a pinch of red pepper flakes. You can also add a pinch of oregano or sumac for more flavor.
  2. The salad will keep in the refrigerator, covered, for about 2 days. After that, the vegetables start to soften too much.

Nutrition

Serving: 1of 6 servings | Calories: 260kcal | Carbohydrates: 40g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 195mg | Potassium: 998mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1210IU | Vitamin C: 49mg | Calcium: 140mg | Iron: 5mg

Marry Me Chickpeas

close up on a wooden spoon stirring a batch of Marry Me Chickpeas in a large skillet.This one-pan Marry Me Chickpeas recipe puts a vegan twist on the viral comfort food, Marry Me Chicken! Get ready to fall in love with this indulgent 15-minute meal. For more easy ways to use the canned chickpeas in your cupboard, check out my Chickpea Salad Sandwich, Italian Chickpea Soup, Chickpea Burger, and Biscuit Topped…

close up on a wooden spoon stirring a batch of Marry Me Chickpeas in a large skillet.

This one-pan Marry Me Chickpeas recipe puts a vegan twist on the viral comfort food, Marry Me Chicken! Get ready to fall in love with this indulgent 15-minute meal.

For more easy ways to use the canned chickpeas in your cupboard, check out my Chickpea Salad Sandwich, Italian Chickpea Soup, Chickpea Burger, and Biscuit Topped Chickpea Pot Pie recipes!

a wooden spoon stirring a batch of Marry Me Chickpeas in a large skillet.

The viral Marry Me Chicken recipe is no match for my vegan-friendly Marry Me Chickpeas. It’s as creamy, indulgent, and family-friendly as the original, but made without dairy or meat!

What’s better is that this one-pan meal is totally foolproof. Just simmer the protein-packed chickpeas in the dreamy Tuscan sun dried tomato cream sauce for 15 minutes, then enjoy it for family dinners or date nights at home. Don’t forget the hunks of crusty bread for scooping up every luxurious bite!

Why you’ll love this easy plant based recipe

  • Rich Tuscan-inspired flavors – Like my Tuscan Vegan Gnocchi, vegan marry me chickpeas feature incredible Italian-inspired flavors that will keep you going back for more.
  • Packed with protein – Two cans of chickpeas pack this dish with about 30 grams of plant-based protein!
  • An easy one-pan meal – The everyday ingredients in this dish are cooked together in one pan in just 15 minutes.
a piece of bread dunked in a bowl of Marry Me Chickpeas.

How to make marry me chickpeas

Find the complete recipe with measurements in the recipe card below.

Warm the olive oil in a large pan over low-medium heat. Once hot, add the garlic and sauté until fragrant. Stir in the sun dried tomatoes, oregano, red pepper flakes, salt, and ground black pepper.

Add the chickpeas, vegetable broth, tomato paste, vegan cream, and spinach to the pan. Simmer until the sauce is warmed through and the spinach is wilted.

Garnish the Tuscan chickpeas with chopped fresh basil and vegan parmesan. Scoop up every bite with crusty bread or serve it over rice, pasta, or baked sweet potatoes. Enjoy!

fresh spinach in a large pan with chickpeas and cream sauce.

Frequently asked questions

What is Marry Me Chicken?

Marry Me Chicken is a dish that combines cooked chicken with a sun dried tomato and garlic cream sauce. The original recipe is made with heavy cream and chicken breasts, but in vegan marry me chicken recipes, they’re swapped for vegan cream and canned chickpeas.

Why is it called Marry Me Chickpeas?

It’s simple: the silky smooth cashew cream sauce, Italian flavors, and hearty chickpeas in every bite are so good that you’re bound to get a marriage proposal from anyone you serve it to!

What can I use instead of chickpeas?

Canned cannellini beans or another white bean will work well. For a meatier dish, you can use my Vegan Chicken recipe, homemade seitan bites, or baked tofu.

My cream sauce is too thin. How can I thicken it?

I recommend making the cream sauce with cashew cream for a thick and luxurious consistency. While store-bought vegan cream (I love Ripple’s dairy free half and half) or coconut milk also work, they’ll make the sauce slightly thinner. To help thicken it, stir a cornstarch slurry (made by mixing 1 tablespoon cornstarch with 3 tablespoons water in a small bowl) into the sauce at the end and gently simmer until it thickens.

How do you store the leftovers?

The leftovers will keep for up to 5 days when stored in an airtight container in the fridge. Enjoy them for quick and easy meals or meal prep throughout the week! To reheat, zap the chickpeas and sauce in the microwave or warm them in a saucepan on the stove until heated through.

using a piece of bread to scoop up a bite of Marry Me Chickpeas from a skillet.
close up on a wooden spoon stirring a batch of Marry Me Chickpeas in a large skillet.
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Marry Me Chickpeas

This one-pan Marry Me Chickpeas recipe puts a vegan twist on the viral comfort food, Marry Me Chicken! Get ready to fall in love with this indulgent 15-minute meal.
Course Main Course
Cuisine Italian-inspired
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Calories 294kcal

Ingredients

  • 1 tablespoon olive oil
  • 5 cloves garlic minced
  • 1/2 cup sun dried tomatoes chopped
  • 1/2 teaspoon oregano
  • 1/2 teaspoon red chili flakes
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • (2) 15-ounce cans chickpeas drained and rinsed
  • 1 cup vegetable broth
  • 1 tablespoon tomato paste
  • 1 cup vegan cream See Notes
  • 2 cups baby spinach sliced
  • 4-5 fresh basil leaves chopped
  • optional: 1/2 cup grated vegan parmesan cheese I used Violife

Instructions

  • In a large sauté pan over low-medium heat, warm the olive oil. Add the garlic and cook for 1-2 minutes, stirring frequently, until fragrant.
  • Stir in the sun dried tomatoes, oregano, red chili flakes, salt and black pepper. Cook for 1 minute.
  • Now add the chickpeas, broth, tomato paste, cream and spinach and stir well. Bring to a gentle simmer over medium heat and cook for about 5 minutes, until warm and the spinach has wilted. Taste; add more salt, pepper or red pepper flakes as desired.
  • Remove from heat and stir in the fresh basil and grated parmesan. Serve immediately with crusty bread for dipping, or on to of cooked rice, pasta or even a baked sweet potato. Enjoy!

Notes

  1. For vegan marry me chicken, try substituting the chickpeas for any vegan chicken you like, including my homemade seitan chicken. Or make my crispy baked tofu and use that instead.
  2. For the cream, you can use any store bought dairy free creamer (I love Ripple’s Half and Half), full fat coconut milk, another unsweetened plant milk or best of all, homemade cashew cream.
  3. To make cashew cream for the cream – Bring 2-3 cups of water to a boil (I use my tea kettle). Pour the hot water over ¾ cup raw cashews and let soak for 5 minutes or up to an hour. Drain the cashews and add to a high powered blender with 1 cup of fresh water and blend until creamy and smooth.
  4. If you use a store bought cream or coconut milk, you may want to thicken the chickpeas as the sauce won’t be as thick. To do this, mix 1 tablespoon cornstarch and 3 tablespoons water in a bowl, then stir it into the chickpea mixture at the end. It should thicken up nicely.

Nutrition

Serving: 1of 6 servings | Calories: 294kcal | Carbohydrates: 33g | Protein: 10g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 690mg | Potassium: 736mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1231IU | Vitamin C: 9mg | Calcium: 83mg | Iron: 5mg

White Bean Eggplant Caponata (1 Pan!)

Have you tried caponata? If not, let us introduce you! It’s a delicious Sicilian eggplant dish with sweet and savory flavor, and we ADORE it! While commonly served as an appetizer or side, it’s worthy of being a main when a little protein and fiber are…

White Bean Eggplant Caponata (1 Pan!)

Have you tried caponata? If not, let us introduce you! It’s a delicious Sicilian eggplant dish with sweet and savory flavor, and we ADORE it! While commonly served as an appetizer or side, it’s worthy of being a main when a little protein and fiber are added in. Introducing: white bean eggplant caponata! 

Made in 1 pan with just 10 ingredients, this is an effortless, plant-based entrée that pairs well with pasta, polenta, bread, or even mashed potatoes.

White Bean Eggplant Caponata (1 Pan!) from Minimalist Baker →

Lemon Basil Butter Pasta

All you need are 6 simple ingredients to make a vibrant batch of this lemon basil butter pasta in less than 30 minutes. Fresh basil is back in season and I vote we celebrate with this lemon basil butter pasta! ♡ Our family fell in love with Ali Slagle’s viral basil-butter pasta last fall, which […]

All you need are 6 simple ingredients to make a vibrant batch of this lemon basil butter pasta in less than 30 minutes.

Lemon Basil Butter Pasta

Fresh basil is back in season and I vote we celebrate with this lemon basil butter pasta! ♡

Our family fell in love with Ali Slagle’s viral basil-butter pasta last fall, which is a deliciously basil-forward, nut-free, and buttery alternative to traditional basil pesto pasta. She had the brilliant idea to blitz blanched basil with butter in a food processor (which you should definitely double to have leftovers for later!), which is then melted into a batch of hot pasta for a quick and easy 3-ingredient meal. The creamy, salty, melted butter serves as the perfect saucy vehicle for the fragrant peppery flavor of fresh basil, and perfectly coats each strand of pasta. And while it’s easy to make the basil butter in the amount of time it takes to cook the pasta, you can also prep the basil butter in advance if you’d like to make dinnertime an absolute breeze. Such a win!

That said, while Ali’s version keeps things simple with just basil, butter and pasta, we’ve come to love adding in a generous dose of lemon, black pepper and Parmesan to this pasta as well (a la this recipe), which adds a balance of bright, spicy, umami flavors to the basil butter that really makes this dish sing. And for any of you who want to go the extra mile and make a batch of brown butter to use here (totally optional, but WOW), I can vouch that the extra toasty, nutty flavor notes absolutely take this simple dish over the top.

Bottom line, I’m now convinced that this melting-basil-butter-into-hot-pasta method here is one that any herb-lover should add to their repertoire. So grab a big bunch of basil and let’s make some pasta!

Lemon basil butter pasta ingredients (more…)

Marry Me Chickpeas and Orzo

“Marry me” chicken recipes have been flooding the internet over the past few years, and with good reason — a pan full of creamy, sun-dried tomato and basil chicken can’t help but be a winner! Here in our house, though, I wanted to make a version that my vegetarian husband and pasta-loving toddler could enjoy […]

“Marry me” chicken recipes have been flooding the internet over the past few years, and with good reason — a pan full of creamy, sun-dried tomato and basil chicken can’t help but be a winner! Here in our house, though, I wanted to make a version that my vegetarian husband and pasta-loving toddler could enjoy too. Thus, this orzo and chickpeas dish was born. ♡

It’s basically just a “marry me” take on our family’s favorite lemony spiced orzo and chickpeas recipe. But this time, of course, made with tangy sun-dried tomatoes, a garlicky creamy broth, loads of fresh basil and a generous shower of Parmesan, all simmered together with perfectly chewy al dente pasta and protein-packed chickpeas. It’s a one-pot, 30-minute dinner that the whole family adores. And I’m pretty sure even all of the omnivores out there won’t miss the chicken!

That said, meals like this one are inherently customizable. So if you feel like adding in an additional protein (such as Italian sausage, shrimp, salmon or chicken), it would be quite easy to do. Or there are all sorts of other veggies and add-ins that could be delicious mixed in too. However you approach this one, the basic formula is famously so good that it will want to make everyone want to marry the cook. So…get ready to fall in love! ;)

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Creamy Sun Dried Tomato Butter Beans Recipe

sliced bread dipped in a batch of creamy butter beans.This Tuscan-inspired butter beans recipe tosses canned butter beans in a rich and creamy sun dried tomato sauce. It’s incredibly comforting, healthy, and ready in just 20 minutes! Transform more of the canned beans in your pantry with these Best Vegan Baked Beans, Easy Chickpea Curry, and White Bean Soup recipes! You’ll never look at…

sliced bread dipped in a batch of creamy butter beans.

This Tuscan-inspired butter beans recipe tosses canned butter beans in a rich and creamy sun dried tomato sauce. It’s incredibly comforting, healthy, and ready in just 20 minutes!

Transform more of the canned beans in your pantry with these Best Vegan Baked Beans, Easy Chickpea Curry, and White Bean Soup recipes!

sliced bread dipped in a batch of creamy butter beans.

You’ll never look at a can of butter beans the same way again after trying this rich and comforting butter beans recipe! It combines canned butter beans with a luxurious cashew cream, sun dried tomato, and Italian herb sauce that’s easy to make in a blender. Every bite tastes like it came from your favorite Italian restaurant, especially when scooped up with crusty bread!

There’s really no chopping at all required (except the optional slicing of baby spinach), so this is truly a ridiculously easy and incredible meal!

Why you’ll fall in love with this butter beans recipe

  • Marry Me Butter Beans – Ever heard of Marry Me Chicken? This recipe is a play on that indulgent, creamy, and crave-worthy meal but uses non-dairy substitutes and canned butter beans instead of meat.
  • Creamy and indulgent, but healthy – Every bite of this canned butter beans recipe is rich, creamy, and comforting. You won’t even notice that it’s loaded with plant-based protein and fiber!
  • Incredibly comforting – Make sure you have plenty of crusty bread (maybe my Dutch Oven Bread?) on the side because you’ll want to scoop up every last drop of this heavenly comfort food.
ingredients for a Tuscan cashew cream sauce in a blender.

How to make this vegan butter beans recipe

Find the complete recipe with measurements in the recipe card below.

First, quickly soak the cashews in boiling water for 5 minutes.

Afterward, drain the water and add the cashews to a high-powered blender along with the garlic, sun dried tomatoes, basil leaves, lemon juice, oregano, red pepper flakes, salt, and water. Blend until smooth and creamy.

a creamy orange Tuscan sauce in a blender.

Pour the sauce into a large skillet. Stir in the drained and rinsed butter beans, then heat over medium heat. Simmer the sun dried tomato sauce and beans, stirring often, until heated through.

For a thinner consistency, stir splashes of water into the sauce until it’s as thin as you like.

Lastly, stir the spinach and more sun dried tomatoes (optional) into the sauce. Cook until the spinach wilts, then serve the creamy butter beans in a bowl with crusty bread on the side for dipping. Enjoy!

For a truly impressive presentation, top the Tuscan butter beans with chopped fresh basil, a pinch of red pepper flakes, fresh parsley, and/or vegan parmesan cheese.

butter beans on top of a creamy Tuscan sun dried tomato sauce in a large black skillet.

Frequently asked questions

Are butter beans the same as lima beans?

Yes, butter beans and lima beans are the exact same thing! Depending on where you are in the world, the can of beans may be labeled “butter beans” or “lima beans”.

Can I make this with dry butter beans instead?

Sure. To cook dry butter beans, soak 1.5 cups of dried butter beans in water overnight and boil them in fresh water the next day until they’re tender.

I can’t find butter beans. What can I use instead?

You can swap the canned butter beans for 2 cans of another soft and creamy white bean, like cannellini beans, great northern beans, or navy beans. Even chickpeas work well!

What can I substitute for the cashews?

I haven’t tested it, but you should be fine to use blanched slivered almonds instead of cashews in the sauce. For a nut-free alternative, experiment with raw sunflower seeds or 1 can of full-fat coconut milk instead (don’t use as much water with this option, just add water as need to the pan).

How do you serve this easy butter beans recipe?

These creamy sun dried tomato butter beans are hearty enough to be served on their own, either by the spoonful or scooped up with fresh, crusty bread. I like it with a sliced baguette from the store or slices of my Dutch Oven Bread!

If you’d like to stretch the meal a bit further, spoon the beans over a bowl of pasta, cooked white or brown rice, or the whole grains of your choice. Include this Kale Caesar Salad on the side to round out every bite, and finish the meal with my Vegan Chocolate Cake for dessert!

How do you store leftover butter beans?

Once the beans and sauce are cooled to room temperature, transfer them to an airtight container and store them in the fridge for 3 to 4 days or in the freezer for up to 1 month. Thaw the leftovers overnight in the fridge before reheating.

sliced bread dipped in a batch of creamy butter beans.
sliced bread dipped in a batch of creamy butter beans.
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Creamy Sun Dried Tomato Butter Beans Recipe

This Tuscan-inspired butter beans recipe tosses canned butter beans in a rich and creamy sun dried tomato sauce. It’s incredibly comforting, healthy, and ready in just 20 minutes!
Course Main Course
Cuisine Italian-inspired
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 5 servings
Calories 257kcal

Ingredients

  • 3/4 cup raw cashews*
  • 2 cloves garlic
  • 1/4 cup sun dried tomatoes plus more if desired
  • 7-8 fresh basil leaves
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1 1/2 cups water + more as needed
  • (2) 15-ounce cans butter beans drained and rinsed
  • 2 cups baby spinach sliced
  • crusty bread for serving, optional

Instructions

  • Soak the cashews: Bring 2-3 cups of water to a boil (I use my tea kettle). Pour the hot water over the cashews and let soak for 5 minutes or up to an hour.
  • Blend the sauce: Drain the cashews and add to a high powered blender, along with the garlic, sun dried tomatoes, basil leaves, lemon juice, oregano, red pepper flakes, salt and water. Blend until creamy and smooth.
  • Cook sauce and beans: Pour the creamy sauce into a large skillet. Add the drained and rinsed beans and simmer for 5-10 minutes, stirring often. Add a little more water, if desired, for a thinner sauce.
  • Stir in spinach and finish: Stir in the spinach and more sun dried tomatoes, if desired. Cook until the spinach wilts and is bright green. Remove from heat and taste, adding salt or black pepper as needed. Serve with crusty bread.

Notes

  1. You can substitute sunflower seeds or raw slivered almonds for the cashews, if needed. Or use a can of full fat coconut milk and omit the water (or use more as needed to thin the sauce).
  2. If you can’t find butter beans, this recipe works well with any kind of white beans – great northern, navy or chickpeas.
  3. I love to serve it with crusty bread for dipping, but it’s good over rice, quinoa or another grain as well.
  4. This is a great meal prep recipe! Store the leftovers in covered containers for up to 4 days. Reheat and serve.

Nutrition

Serving: 1of 5 servings | Calories: 257kcal | Carbohydrates: 34g | Protein: 14g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 491mg | Potassium: 970mg | Fiber: 10g | Sugar: 7g | Vitamin A: 1236IU | Vitamin C: 7mg | Calcium: 54mg | Iron: 5mg

Ravioli Lasagna

This ravioli lasagna recipe is super-easy to make with 8 ingredients and only 15 minutes of hands-on prep time. Say hello to one of my longtime favorite shortcut recipes — ravioli lasagna. ♡ We’re all big lasagna fans here in our house. But let’s be real, layering up a pan of classic lasagna is a […]

This ravioli lasagna recipe is super-easy to make with 8 ingredients and only 15 minutes of hands-on prep time.

Say hello to one of my longtime favorite shortcut recipes — ravioli lasagna. ♡

We’re all big lasagna fans here in our house. But let’s be real, layering up a pan of classic lasagna is a labor of love, and one that rarely seems to fit into my schedule in this season of life with two little ones. Ravioli lasagna, however, couldn’t be easier!

Simply sauté a big pan of Italian sausage, onion and garlic and combine with your favorite marinara to make a quick meat sauce. (Or you can skip the sausage and keep this recipe vegetarian.) Layer the sauce in a baking dish with frozen tortellini (no need to thaw), ricotta and lots of mozzarella. Pop the pan in the oven and bake until the mix is hot and bubbly. Then top with extra Parmesan and fresh basil and dive on in. The ravioli swap magically provides all of the textures and flavors we all love in traditional lasagna without all of the work. And when layered with all of these classic ingredients tastes absolutely delicious.

Feel free to use whatever flavor of ravioli and marinara sauce that you love best. And if you’d like to toss in some extra veggies or greens, by all means, go for it. This recipe is incredibly flexible and reliable. So the next time you’re at the store, pop a few bags of frozen ravioli in your cart and let’s make a big pan of “lasagna” together!

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Pesto Baked Chicken Thighs

Sometimes we post what we’re eating on Instagram and you want the recipe right away. Waiting for good things is hard, but you’ve proved you can do hard things. The wait for our pesto baked chicken thighs is finally over, and we have a feeling the…

Pesto Baked Chicken Thighs

Sometimes we post what we’re eating on Instagram and you want the recipe right away. Waiting for good things is hard, but you’ve proved you can do hard things. The wait for our pesto baked chicken thighs is finally over, and we have a feeling the recipe will be on repeat in your kitchens!

This garlicky, herby dish comes together in just 20 minutes and pairs well with just about anything, including salads, pasta, potatoes, and roasted veggies.

Pesto Baked Chicken Thighs from Minimalist Baker →

Shrimp Linguine

Dive into this 30 minute shrimp linguine! Juicy shrimp bathe in a vibrant garlic cream sauce, all tossed with al…

A Couple Cooks – Recipes worth repeating.

Dive into this 30 minute shrimp linguine! Juicy shrimp bathe in a vibrant garlic cream sauce, all tossed with al dente pasta for a satisfying easy dinner.

Shrimp Linguine

Need an easy dinner that tastes restaurant quality? Try this luscious shrimp linguine, a wow-worthy dinner ready in 30 minutes! This is one of our favorite ways to serve shrimp, and if you’re a shrimp lover like we are, it’s a must try. Plump, succulent shrimp are bathed in a vibrant lemon butter sauce that perfectly complements the al dente linguine. This one disappeared very quickly over here (and both of our kids gobbled it up!).

What’s in shrimp linguine?

This shrimp linguine recipe is similar to shrimp scampi, an Italian American dish that’s a riff on a classic Italian preparation of shellfish by cooking them with olive oil, onion, garlic and white wine. The key flavors are garlic, lemon, and cream, which make a lusciously cream sauce for both the shrimp and the pasta. Here’s what you’ll need for this recipe:

  • Linguine pasta
  • Medium shrimp
  • Onion powder, garlic powder, kosher salt
  • Butter
  • Garlic
  • Lemon
  • Milk and heavy cream
  • Parmesan cheese
  • All-purpose flour
Shrimp Linguine

Linguine vs other pasta shapes

Linguine is a long pasta shape that’s similar to fettuccine, but it’s thinner and elliptical shaped instead of flat. This pasta works well with vegetables and creamy sauces, just like fettuccine. However we prefer it to fettuccine as it’s thinner and makes a more balanced mix with the shrimp.

However, if you prefer you could substitute fettucine for the linguine, or other long pasta shapes like spaghetti or bucatini. Short pasta shapes work as well, like penne, cavatappi, or campanelle.

Tips for buying shrimp

There’s a wide variety of options at the store when it comes to buying shrimp. Overall, it’s easier to find a high quality shrimp than something like salmon, which is best bought fresh at the fish counter. Here’s what we recommend for this shrimp linguine recipe:

  • Peeled (or tail on): Tail on shrimp looks the best aesthetically. However, it is definitely harder to eat and you have to remove the tails when eating. Since we’re all about the look of dishes, we like to leave the tails on; but feel free to use fully peeled shrimp if you like.
  • Medium shrimp: Medium shrimp is our favorite size for a dish like this. Medium shrimp is labeled as 41 to 50 count (the number of shrimp per pound).
  • Wild caught: Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.
  • Fresh or frozen: Frozen shrimp can be as high quality as fresh, making it a versatile protein to keep frozen. Make sure to thaw the shrimp before you start this recipe.
Shrimp Linguine

Cook the linguine to al dente

The most important thing to remember when making shrimp linguine pasta is to cook the pasta to al dente! Al dente means “to the bite” in Italian, or when it’s tender with a small white speck inside when you bite into a piece. Al dente pasta just tastes better: the texture makes it more satisfying to bite into. Here are a few notes for cooking linguine:

  • Linguine takes 8 to 10 minutes to cook.
  • Boil the pasta a few minutes less than indicated on the package instructions. Often package instructions make for overcooked pasta!
  • Start taste testing early. Start taste testing and stop cooking when the pasta is just tender but you can still see a small white speck inside.

Side dishes for shrimp linguine

This shrimp linguine recipe makes enough for 3 large or 4 modest servings. So you’ll want to accessorize it with a side dish or two for a simple and satisfying meal. Here are a few ideas for easy side dishes:

Shrimp Linguine

More shrimp recipes

Shrimp is one of our top proteins to make because it’s extremely fast to cook, high in protein, and full of nutrients! Here are a few more dinner ideas starring this popular shellfish:

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Shrimp Linguine

Shrimp Linguine


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 3 to 4

Description

Dive into this 30 minute shrimp linguine! Juicy shrimp bathe in a vibrant garlic cream sauce, all tossed with al dente pasta for a satisfying easy dinner.


Ingredients

  • 8 ounces linguine
  • 1 pound medium shrimp, thawed and deveined (tail on or peeled)
  • 1 ¼ teaspoons kosher salt, divided
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 tablespoons salted butter
  • 4 garlic cloves, finely minced
  • Zest from 1 lemon (about 1 teaspoon)
  • 1 cup 2% milk
  • ¼ cup heavy cream
  • ½ cup grated Parmesan cheese
  • ½ tablespoon all-purpose flour
  • Fresh ground pepper, to taste
  • Parsley, for garnish
  • Drained capers, for garnish (if desired)

Instructions

  1. Start a large pot of generously salted water to a boil. Add the linguine pasta and boil until al dente (check a few minutes before the package instructions indicate). Reserve about ½ cup pasta water, then drain the pasta and return it to the pot. Toss with a little olive oil if the sauce is not yet ready. 
  2. Meanwhile, pat the shrimp dry. Place it in a bowl and sprinkle it with ½ teaspoon kosher salt, garlic powder, and onion powder. Stir to combine. 
  3. In a very large skillet, heat the butter over medium heat. Add the shrimp in a single layer (without stacking it) and cook for about 1 to 1 ½ minutes, until cooked on one side.
  4. Flip the shrimp with tongs. Add the minced garlic and lemon zest and stir briefly. Cook for another 1 to 1 ½ minutes until the shrimp is opaque and just cooked through. Remove to a bowl and set aside.
  5. To the skillet, add the milk, heavy cream, Parmesan cheese and ¾ teaspoon kosher salt and cook for about 2 minutes until the cheese has melted. In a small bowl, mix the flour with 1 tablespoon water. Pour it into the pan with the sauce, then stir at a simmer for 1 to 2 minutes until it thickens.
  6. Add the drained pasta to the sauce and toss. If necessary, add a few splashes of pasta water as necessary to make a creamy consistency. Stir in the shrimp and top with fresh ground black pepper and serve. Enjoy immediately; leftovers last refrigerated for up to 3 days. 
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Seafood

Keywords: Shrimp linguine

A Couple Cooks - Recipes worth repeating.

Radicchio Salad

Try this vibrant radicchio salad, the perfect side dish! Sweet pears, crunchy almonds, tangy goat cheese, and a bright citrus…

A Couple Cooks – Recipes worth repeating.

Try this vibrant radicchio salad, the perfect side dish! Sweet pears, crunchy almonds, tangy goat cheese, and a bright citrus vinaigrette dress up a colorful bed of greens.

Radicchio Salad

Move over kale: there’s a new salad green in town (or, a new purple?). As cookbook authors who’ve made over 60 salad recipes, it’s hard to impress us with something new. But this radicchio salad is a vibrant explosion of flavors and textures that will send your tastebuds into overdrive! Bitter bright purple radicchio leaves are balanced by the sweetness of ripe pears, the satisfying crunch of toasted almonds, the creamy tang of goat cheese, and a zesty citrus vinaigrette that ties it all together. This isn’t your average salad!

What is radicchio?

It’s hard to believe that in a decade of writing recipes, we’ve barely scratched the surface on this leafy green. Radicchio is a bitter green that’s a member of the chicory family, known for its striking purple color and bitter flavor. It forms compact heads with deep red or maroon leaves that have contrasting white veins.

Radicchio’s bitterness comes from a compound called intybin, which mellows when cooking. Much like other bitter vegetables like Brussels sprouts and cauliflower, when it’s grilled, roasted, or braised, radicchio has a sweeter, more nuanced flavor profile. You might find charred radicchio on a restaurant menu, and the vegetable is common in Italian cuisine.

Radicchio

Ingredients for radicchio salad

Working with this ingredient in the past (in this endive salad, for example), we noticed one overriding characteristic: radicchio tastes bitter. To balance out the bitterness, we’ve prefer not to have an entire salad of the purple leaves: it’s much too strong. Instead, balance radicchio with other greens, like butter lettuce, baby arugula, mizuna, or other mild greens. Adding fruit like pears or apples also helps to balance with sweetness, and strong cheeses pair well too.

Here are the ingredients for this radicchio salad:

  • Radicchio
  • Butter lettuce, baby arugula, baby mizuna: You can use any type of mild green. We like the texture of baby arugula or baby mizuna, which is a green similar to arugula but not as peppery. Avoid mature arugula as it is much too spicy.
  • Pear: Use a ripe pear or substitute a green or red apple.
  • Shallot: The mild flavor of shallot pairs well here. Red onion works too.
  • Almonds: Making toasted almonds brings out their nutty flavor, or for a fancy salad use pine nuts.
  • Cheese: Goat cheese crumbles, feta, or gorgonzola cheese work well (we like goat cheese best). For a vegan salad, omit the cheese.
  • Herbs: Fresh mint bring a pop of fresh flavor.
  • Citrus vinaigrette: This homemade orange vinaigrette is essential to the flavor, as orange and radicchio are a common flavor pairing.
Radicchio Salad

Why toasting the nuts makes a difference

You might not want to spend the 5 extra minutes toasting nuts, but here’s why it’s important (and required, in our opinion!). Toasting nuts brings out at nutty essence to the flavor that’s otherwise undetectable. You have to taste it to believe it, but there’s a huge difference between a raw nut and a toasted nut.

Over here, we always toast our nuts before adding them to salads and desserts. You can toast nuts on the stovetop or in the oven. For salad, we typically use the stovetop since it’s so quick and it’s just a small quantity. Here’s How to Toast Nuts (2 Best Ways!).

For the orange vinaigrette

This radicchio salad goes hand in hand with the homemade vinaigrette: it’s got just the right sweet tart, zingy citrus flavor to contrast the bitterness of the purple leaves. It uses simple ingredients you’ll likely already have on hand in your pantry and fridge, with the exception of an orange. You’ll need to zest the orange, which we like to do with a microplane grater: it’s quick and easy to use. The ingredients you’ll need are:

  • Zest of one orange
  • White wine vinegar
  • Dijon mustard
  • Maple syrup or honey
  • Olive oil
Radicchio Salad recipe

Alternative dressings

This radicchio salad is the perfect fall salad or winter salad to pair with cozy dishes, but it works in any season. It’s great with chicken, seafood, pasta, pizza, and more! A few other dressings can work with this radicchio salad, though we love the orange vinaigrette the most. Here are a few homemade salad dressings to consider:

More salad recipes

There are so many different greens to highlight in salads: and it’s not just kale and spinach! Here are some of our favorite salads featuring different leafy greens:

This radicchio salad recipe is…

Vegetarian and gluten-free. For plant-based, dairy-free and vegan, omit the cheese.

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Radicchio Salad

Radicchio Salad


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4

Description

Try this vibrant radicchio salad, the perfect side dish! Sweet pears, crunchy almonds, tangy goat cheese, and a bright citrus vinaigrette dress up a colorful bed of greens.


Ingredients

For the radicchio salad

  • 1 head radicchio, washed, dried and torn into bite-sized pieces
  • 1 head butter lettuce, washed, dried and torn into bite-sized pieces or 2 cups baby arugula or baby mizuna
  • 1 ripe pear, thinly sliced
  • 1 shallot, thinly sliced
  • 2 tablespoons toasted almonds (or pine nuts)
  • ¼ cup goat cheese crumbles (or feta or gorgonzola), optional
  • 1 handful fresh mint leaves

For the citrus vinaigrette

  • 2 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon orange zest
  • 2 tablespoons honey or maple syrup
  • ¼ teaspoon kosher salt
  • ½ cup olive oil

Instructions

  1. Make the dressing: In a medium bowl, whisk together the white wine vinegar, Dijon mustard, orange zest, honey, and kosher salt. Gradually whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms. Store refrigerated; the dressing will solidify when cooled so bring to room temperature before serving.
  2. Toast the nuts
  3. Prepare the radicchio, butter lettuce (if using), pear, shallot as noted above.
  4. On a large platter or on salad plates, place the radicchio pieces and butter lettuce or baby arugula or mizuna. Add the pear slices, then sprinkle over the sliced shallot, toasted nuts, goat cheese crumbles, and mint leaves. Drizzle with the orange dressing and serve.
  • Category: Salad
  • Method: No Cook
  • Cuisine: Salad
  • Diet: Vegetarian

Keywords: Radicchio Salad

A Couple Cooks - Recipes worth repeating.