We have a new comforting, protein- and fiber-packed dish for your weekly meal plan! This creamy, garlicky skillet dish features white beans, bursting cherry tomatoes, and greens cooked in a flavorful cashew cream sauce. Ready for this 25 minutes only with 10 ingredientsIt’s a cozy weeknight perfection!
Pair with pasta or toasted crusty bread for a satisfying meal that will wow. Let’s make it happen!
this Simple, delicious The recipe starts with roasted shallots, cherry tomatoes, garlic, red pepper flakes and sea salt. The mixture is cooked with white wine for flavor and the tomatoes burst, done Smooth and sweet.
Next, we add White beans for protein and fiber (15g protein + 11g fiber per serving) and continue cooking so the beans soak up the flavors of the sauce. When the mixture thickens, cashew cream is added to thicken it Creamy goodness!
After a few more minutes, the thick, smooth, creamy mixture is ready to rise the green and herb fresh basil.
We hope you love this Italian White Bean Skillet! This is:
Creamy
delicious
satisfactory
Fast and easy
comfortable
& very tasty!
This dish has become an absolute favorite in our kitchen and we can’t wait for you to try it! It’s a great weeknight meal paired with pasta or toasted crusty bread! Or if you want more greens or protein, it pairs well with our Garlicky Sautéed Greens, Crispy Baked Tofu with Italian Herbs, or Pesto “Parmesan” Turkey Meatballs.
More white bean recipes
Let us know if you try this recipe! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram Cheers, friends!
serving 4 (Environment)
- 1/2 the cup Raw cashews, soaked
- 1 ¼ the cup the water (more for soaking the cashews)
- 2 table spoon olive oil
- 1 the middle Shallot, minced (1 shallot yields ~40 grams or 1/4 cup)
- 4 the cup Cherry tomatoes, whole left
- 4-5 Medium cloves Garlic, thinly sliced (4-5 cloves of garlic yield ~ 2 ½ teaspoons or 30 grams)
- 1/2 teaspoon Stay red pepper (optional)
- 3/4 teaspoon Sea salt (more to taste)
- 1/2 the cup Dry white wine (We prefer Sauvignon Blanc // or a lighter white like Sub Water)
- 2 (15 oz.) can White beans, drained and rinsed (We used homemade cannellini // or sub ~3 cups)
- 4 the cup Baby spinach
- 2 table spoon Chopped fresh basil
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Soak cashews: Add cashews to a heatproof bowl and cover with at least 1-2 inches of hot water. Soak them for 15 minutes while you start the rest of your ingredients.
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Heat a large rimmed skillet over medium heat. Once hot, add olive oil and minced shallot. Sauté for ~2-3 minutes until the shallots are translucent.
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Add whole cherry tomatoes, minced garlic, red pepper flakes (optional), and sea salt. Cook for 2 minutes, then add the white wine (or water) and increase to medium-high heat. Cover the pan and cook the tomatoes for 5-8 minutes. At this point, the tomato skin should be blistered. Remove the lid and reduce the heat to medium. Use the back of your spoon or spatula to mash the tomatoes.
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Add the drained and rinsed white beans and stir, simmering them with the tomatoes (uncooked) until most of the liquid has evaporated – about 5 minutes.
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Cashew Cream: Meanwhile, combine the cashews with the water in a high-speed blender. Blend on high until smooth and creamy.
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Once the liquid has reduced from your tomatoes and beans, add the cashew cream and cook, stirring occasionally, until it’s a thick, creamy consistency.
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Turn off the heat and stir in the baby spinach and basil. Let it dry before serving over pasta or with crusty bread (both optional)! Garnish with vegan parmesan and an optional sprinkle of black pepper! Enjoy the heat.
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Store leftovers in an airtight container for up to 3-4 days or in the fridge for up to 1 month.
Worship: 1 bhajana Calories: 375 Sugars: 41.3 g Protein: 15.1 g Fat: 15.9 g Saturated Fat: 2.3 g Polyunsaturated Fats: 2.2 g Monounsaturated fats: 8.8 g Trans fats: 0 g Cholesterol: 0 mg Sodium: 538 mg Potassium: 985 mg Fiber: 11.1 g Sugar: 6.4 g Vitamin A: 638 IU Vitamin C: 25 mg Calcium: 125 mg Iron: 5.4 mg