Wed, 30 April 2025
One-Pot plant powered Creamy Italian White Beans with Focaccia
Fancy somethin’ warm, hearty, and packed with the good stuff? Look no further.
This creamy, garlicky one-pan wonder is loaded with white beans, juicy burst cherry tomatoes, fresh spinach, and basil — all cooked up in a luscious sauce in just 25 minutes.
Ingredients
Method
Get things movin’:
Pop a big pan on medium heat, splash in a generous glug of olive oil, and chuck in your diced shallots.
Sauté for 2–3 minutes until they’re soft and smelling lovely.
Build the flavour:
In go the whole cherry tomatoes, garlic slices, chilli flakes (if you’re feelin’ brave), and a bit of sea salt.
Let it all sizzle for another 2 minutes.
Time for a tipple:
Pour in your white wine and stir through the sun-dried tomato paste. Crank the heat to medium-high and let it bubble away, like you’re having a mini party in the pan.
Whack a lid on and let the tomatoes do their thing for 5–8 minutes, until they’re all blistered and ready for a good squish.
Smashing time:
Take the lid off, lower the heat, and gently smash the tomatoes with the back of your spoon, spatula, or even a trusty old masher.
(It’s proper satisfying, not gonna lie.)
Beans beans beans:
Chuck in your drained white beans, give it all a good stir, and cook uncovered for about 5 minutes, 'til most of the liquid's done a runner.
Get creamy with it:
Pour in your plant-based cream and simmer it gently, giving it a little stir now and then, until it thickens into a silky, dreamy sauce.
Finishing touches:
Turn off the heat, then chuck in your spinach and basil. Let it wilt down all soft and lovely.
Serve it up:
Dish it over pasta or get dunking with a wedge of fresh focaccia.
Fancy? Sprinkle a bit of vegan parmesan and a twist of black pepper over the top for extra poshness.
Top Tip:
Leftovers (if there are any!) keep well in an airtight container — 3–4 days in the fridge, or bang it in the freezer for up to a month.
