Ingredients:

  • 2 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • 2 large shallots, finely minced
  • 4 cloves garlic, smashed and minced
  • 0.5 tsp red pepper flakes
  • 0.5 cup sun-dried tomatoes packed in oil, thinly sliced
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • 0.5 tsp dried thyme
  • 28 oz butter beans, canned and drained (reserve 2 tbsp liquid)
  • 0.5 cup low sodium vegetable broth
  • 0.75 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese
  • 1 cup fresh baby spinach
  • 0.25 cup fresh basil, chiffonade
  • 0.5 lemon, juiced
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Heat the olive oil and butter over medium heat until the butter is foaming. Add the shallots and cook for 3 minutes until translucent and slightly softened.
  2. Stir in the minced garlic, red pepper flakes, oregano, and thyme. Cook for 1 minute until the garlic is fragrant and the oil turns golden.
  3. Add the tomato paste and sun dried tomatoes. Stir constantly for 2 minutes until the paste turns a deep brick red. Note: This removes the metallic raw taste from the paste.
  4. Pour in the vegetable broth and the reserved bean liquid. Use your spatula to scrape up all the brown bits from the bottom.
  5. Add the drained butter beans to the pan. Stir gently to coat them in the tomato base.
  6. Reduce the heat to low and pour in the heavy cream. Stir slowly until the sauce is a uniform pale orange.
  7. Sprinkle in the Parmesan cheese. Stir for 2 minutes until the sauce thickens and looks glossy.
  8. Fold in the baby spinach and cook for 45 seconds until the leaves are just barely wilted.
  9. Remove the pan from the heat. Stir in the lemon juice and fresh basil.
  10. Taste the sauce and add the salt and cracked black pepper. Note: The Parmesan is salty, so always taste before adding more salt.