Description
A quick, filling, and plant-forward dinner featuring creamy white beans with spinach and fresh basil, perfect for busy weeknights.
Ingredients
Scale
- 1/2 cup raw cashews, soaked and blended
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1/2 small sweet onion, diced
- 5 cloves garlic, minced
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon salt (to taste)
- 1/4 teaspoon ground black pepper
- 4 tablespoons tomato paste
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 4 cups baby spinach, sliced
- 2 cups cherry tomatoes, halved
- 2 tablespoons fresh lemon juice
- 1/2 cup fresh basil, sliced or chopped
- 1/2 cup vegan Parmesan cheese (optional)
- Cooked Dutch oven bread, pasta, or rice (for serving)
Instructions
- Soak the cashews in boiling water for at least 5 minutes and drain before blending.
- Blend soaked cashews with vegetable broth until smooth and creamy.
- Heat olive oil in a large skillet over medium heat.
- Add diced onion and sauté until translucent, about 6–8 minutes.
- Stir in minced garlic, red chili flakes, salt, and black pepper; cook for 1–2 minutes until fragrant.
- Add tomato paste and cook for 1 minute; then pour in cashew cream and stir until smooth.
- Add drained beans and simmer for 5–10 minutes until warmed through.
- Stir in spinach, cherry tomatoes, lemon juice, and basil; cook until spinach wilts.
- If using, stir in vegan Parmesan and adjust seasoning.
- Serve over pasta, rice, or with bread.
Notes
Serve with crusty bread or over rice for a hearty meal. Adjust seasoning according to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 12g
- Protein: 16g
- Cholesterol: 0mg