Step 1

Heat a large skillet over medium heat, and add the vegan butter. Once the butter is melted, add the onion and garlic and a good pinch of salt and cook until the onion is starting to turn golden. 5-6 mins. Stir frequently, so the garlic doesn't burn.

Step 2

Once the onion is turning golden, add in the mushrooms and green onion and another good pinch of salt and continue to cook. If the pan is drying out too much, you can add another teaspoon of butter or a splash of water and continue to cook until the mushrooms are somewhat golden on most of the edges. This can take anywhere from 7 to 9 minutes. You want the garlic to also turn nice and golden, but evenly and not get too brown in any one particular place, so stir often.

Step 3

Add in the sun dried tomato, salt, pepper, and Italian herbs, and mix really well. Then add in your non-dairy cream, the white beans, and Parmesan, and mix well. Bring the cream to a boil. If the mixture is thickening too much, add another 1/4 to 1/2 cup of water and mix and bring to a boil.

Step 4

Then then fold in the spinach and simmer for 2 to 3 minutes . Taste the mixture carefully, and adjust the salt and flavor. Switch off the heat. Garnish with some parsley, pepper flakes or black pepper, and some more vegan Parmesan, and serve along with some good sourdough, fresh bakery bread, naan or other toasted bread or garlic bread.Store for 3 days in a covered container in the fridge