Description
A cozy, creamy dish of sundried tomatoes and white beans that’s perfect for family meals and even romantic occasions.
Ingredients
Scale
- 1 tablespoon oil from the sun-dried tomato jar
- 1 small onion, finely diced
- 3 garlic cloves, crushed
- 1 teaspoon salt
- 1/2 cup sun-dried tomatoes, chopped
- 1 tablespoon dried thyme
- 1 teaspoon chili flakes
- 1/2 cup cream (or plant-based alternative)
- 2 cans of white beans (400g/14oz each)
- 1/2 cup finely grated parmesan, plus another 1 tablespoon to garnish
- 2 cups spinach leaves, chopped
- 1 tablespoon chili oil, to serve
Instructions
- Heat 1 tablespoon of the sun-dried tomato oil in a high-sided pan over medium heat, then add the diced onion and 1 teaspoon of salt. Cook for about five minutes until soft.
- Add the crushed garlic and stir through the onion.
- Add the sun-dried tomatoes, thyme, and chili flakes. Stir, then pour in the cream and stir again.
- Add the white beans with their liquid and stir. Simmer for about five minutes to thicken the sauce.
- Mix in the spinach leaves until wilted. Season with black pepper and salt as needed.
- Drizzle with chili oil and garnish with remaining parmesan. Serve hot.
Notes
For extra creaminess, blend a portion of the beans before adding. Store leftovers in an airtight container for up to three days in the fridge, or freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 30mg