Step 1

Heat your butter in a pan, then add the red onion and saute for 7-8 minutes. Add the garlic for another minute, followed by the sun-dried tomatoes and tomato paste.

Step 2

Stir the tomato into the onions and garlic, then add the seasonings.

Step 3

Stir everything together, then pour in the vegetable stock and the butter beans. Allow everything to simmer for a further 5-10 minutes on low heat until the sauce has thickened.

Step 4

Add your chopped spinach and stir it into the sauce until wilted.

Step 5

Finally, swirl in the cream, grate in the cheese,  season to taste, and scatter over the shredded basil.

Step 6

Serve with crusty bread to mop up the sauce!