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square image of a wooden spoon scooping up skillet white beans from a large pan.
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4.97 stars (29 ratings)

Creamy Skillet White Beans with Spinach and Basil

This Italian-inspired Creamy White Bean Skillet is so luxurious, with soft cannellini beans simmered in a rich sauce with spinach, tomatoes, basil, and vegan parmesan. An easy comfort food made in just one pan!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Italian-inspired
Servings: 5 servings
Calories: 407kcal
Author: Nora Taylor

Ingredients

  • 1/2 cup raw cashews
  • 2 cups vegetable broth
  • 2 tablespoons olive oil
  • 1/2 small sweet onion diced small
  • 5 cloves garlic minced
  • 1/2 teaspoon red chili flakes
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons tomato paste
  • (2) 15-ounce cans cannellini beans or great northern
  • 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

For Serving

US Customary - Metric

Instructions

  • Prepare the Cashew Cream: Bring 3 cups of water to a boil (I use my tea kettle.) Pour the hot water over the cashews in a bowl and let them soak for at least 5 minutes or up to 1 hour. Drain the cashews and discard the soaking water and add to a high-powered blender along with the vegetable broth and blend until creamy and smooth.
  • Make the Skillet White Beans: In a large pan over medium heat, warm the olive oil. Once warm, add the onion and sauté until translucent, about 8 minutes. Add the garlic and cook for 1-2 minutes, until fragrant. Next add the red chili flakes, salt, black pepper, tomato paste and the cashew cream and stir well to combine. Stir in the drained and rinsed beans. Cook for 5-10 minutes, adding a little bit of water if it gets too thick.
  • To Finish: Stir in the baby spinach, cherry tomatoes, lemon juice, basil and vegan Parmesan, if using. Let the spinach wilt and the Parmesan melt, then remove from heat. Serve immediately with crusty bread, cooked pasta or rice.

Notes

  1. You may use a store-bought vegan cream or canned coconut cream instead of cashew cream, but I prefer cashew cream if possible.

Nutrition

Serving: 1of 5 servings | Calories: 407kcal | Carbohydrates: 55g | Protein: 18g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 456mg | Potassium: 1346mg | Fiber: 12g | Sugar: 7g | Vitamin A: 2925IU | Vitamin C: 28mg | Calcium: 194mg | Iron: 8mg