Creamy butter beans and wilted spinach simmer together in a garlicky, herb-flecked sun-dried tomato sauce for a comforting one-pan plant-based dinner.
10m prep · 15m cook · 4 servingsGluten-Free
- 1 tbsp Olive Oil
- 4 cloves Garlic
- 1 whole Shallot
- ¼ cup Sun-dried Tomatoes
- 1 tbsp Tomato Paste
- 1 tsp Italian Seasoning
- ¼ tsp Red Pepper Flakes
- 2 can (15 oz) Butter Beans
- 1 cup Vegetable Broth
- 1 cup Vegan Heavy Cream
- ¼ cup Nutritional Yeast
- 2 cups Baby Spinach
- 1 tbsp Lemon Juice
- ¼ cup Fresh Basil
Instructions
Estimated nutrition (per serving)
Calories335 kcal
Protein15g
Carbs37g
Fat14g
Fiber10g
Sodium360mg
Sugar6g
