Step 1

Preheat the oven to 200C / 390F.

Step 2

Get the butter beans roasting first. In a large bowl, lightly toss the butter beans with enough olive oil to coat them all (about 2 tablespoons will do it) and add the fennel seeds, smoked paprika and dried sage.

Step 3

Scatter the butter beans in a roasting or casserole dish and bake for 20-25 minutes until lightly crisped.

Step 4

Meanwhile, start making the sauce. In a large, deep saucepan with a lid, heat a little olive oil and saute the onions until soft. Add the garlic, chili or red pepper flakes, Italian seasoning, salt and pepper and sundried tomatoes to the pan (if you are using sundried tomatoes stored in herby oil, go ahead and pour some of that tasty oil into the pan too).

Step 5

Add the tomato paste and saute for another couple of minutes before pouring in the broth. Simmer, partially covered, for about 5 minutes until it has reduced a little bit and a thick sauce is forming.

Step 6

Once there are only 10 minutes on the clock until the beans are ready, get your pasta boiling according to package instructions.

Step 7

Once the broth has cooked down a little and you've got your pasta boiling, you will get back to the sauce! Add in the cream and cheese, simmering over a very gentle heat until the cheese has melted in. Add the spinach and basil to the pan and stir through until it is just starting to wilt, then remove from the heat and set aside (covered) until the beans are done.

Step 8

Check in on the beans. They're ready once they are lightly crisped, but still soft in the middle. Some may have broken - that is fine.

Step 9

Once the beans are done, remove from the oven and add them to the sauce and mix through.

Step 10

Once the pasta is ready, drain and toss through the pan with the sauce.

Step 11

Serve with lemon wedges for squeezing.