Creamy Italian White Bean Skillet
Ingredients
The base
-
½
cup
raw cashews, soaked
-
1 ¼
cup
water (plus more for soaking cashews)
-
2
Tbsp
olive oil
-
1
medium
shallot, minced
-
4
cups
cherry tomatoes, left whole
-
4-5
medium cloves
garlic, thinly sliced
-
½
tsp
red pepper flakes (optional)
-
¾
tsp
sea salt (plus more to taste)
-
½
cup
dry white wine (or sub water)
-
2
(15 oz.) cans
white beans, drained and rinsed
-
4
cups
baby spinach
-
2
Tbsp
chopped fresh basil
For serving (optional)
-
to taste
Pasta or Crusty Bread
-
to taste
Vegan parmesan cheese
-
to taste
Black pepper
Instructions
- Soak the cashews in hot water for about 15 minutes.
- Heat olive oil in a large skillet and sauté the minced shallot until translucent.
- Add cherry tomatoes, garlic, red pepper flakes, and sea salt, cooking for a couple of minutes.
- Pour in the white wine and cover, allowing the tomatoes to blister for 5-8 minutes.
- Smash the tomatoes and add the drained white beans, stirring until most of the liquid evaporates.
- Blend the soaked cashews with fresh water until smooth to create cashew cream.
- Add the cashew cream to the skillet, cooking until thick and saucy.
- Turn off the heat and stir in the spinach and basil until wilted.
- Serve hot over pasta or with crusty bread, garnished with optional vegan parmesan and black pepper.
Nutrition Facts (estimated)
Servings
4
Calories
375
Total fat
15.9g
Total carbohydrates
41.3g
Total protein
15.1g
Sodium
538mg
Cholesterol
0mg
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