Empty My Fridge
I took Delicious Creamy Sundried tomato sauce from Tuscan Chikin & added beans! 1 Pan Tuscan Beans
Ingredients
- Vegan butter2 tsp
- Onion · chopped½ cups
- Garlic4
- Mushroom · sliced chopped4 oz
- Scallion · chopped2 tbsp
- Sun dried tomato3 tbsp
- Salt½ tsp
- Black pepper¼ tsp
- Italian seasoning1 tsp
- Cashew milk1 ½ cups
- Cannellini bean15
- Parmesan cheese3 tbsp
- Spinach · frozen1 cup
- Chili flake · flakes
Instructions
- Heat a large skillet over medium heat and melt the vegan butter. Add the onion, garlic and a good pinch of salt, and cook until the onion starts to turn golden, about 5 to 6 minutes. Stir often so the garlic doesn't burn.
- Add the mushrooms, green onion and another good pinch of salt. Keep cooking until the mushrooms are golden on most edges, about 7 to 9 minutes. If the pan dries out, add another teaspoon of butter or a splash of water. Stir often so the garlic browns evenly.
- Add the sun-dried tomato, salt, pepper and Italian herbs and mix well. Then add the non-dairy cream, cannellini beans and vegan Parmesan, and mix. Bring to a boil. If the sauce gets too thick, add 1/4 to 1/2 cup of water and bring back to a boil.
- Fold in the spinach and simmer for 2 to 3 minutes. Taste and adjust the salt and seasoning. Turn off the heat and garnish with parsley, chili flakes or black pepper, and extra vegan Parmesan.
Summarized from Vegan Richa's video. Watch it for the details.
More recipes with
GarlicOnionCheeseScallionMushroomParmesan cheeseSpinachSun dried tomato
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