Description
A cannellini bean skillet in a blended cashew-tomato cream with spinach and basil - a weeknight dinner made in one pan.
Why it's good: The secret is the cashew cream, we blend a can of the beans right into it, so the sauce gets this silky, savory body without turning into bean stew. The other can goes in whole. Cherry tomatoes keep it bright, spinach goes in at the end so it stays green. It tastes like it took way longer than it did.
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