Creamy Italian White Bean Skillet Meal (25 Minutes!)

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Fresh basil leaves over a pan of our creamy Italian white bean skillet meal

We have a NEW comforting, protein- and fiber-packed dish for your weekly meal plan! This creamy, garlicky skillet meal features white beans, burst cherry tomatoes, and greens cooked in a flavorful cashew cream sauce. Ready in 25 minutes with just 10 ingredients, it’s cozy weeknight perfection

Pair with pasta or toasted crusty bread for a satisfying meal that will WOW. Let’s make it happen!

Cashews, olive oil, white beans, tomatoes, spinach, garlic, white wine, red pepper flakes, salt, and shallot

This EASY, flavorful recipe starts with a base of sautéed shallot, cherry tomatoes, garlic, red pepper flakes, and sea salt. The mixture cooks down with white wine for flavor and the tomatoes burst open, becoming saucy and sweet.

Burst cherry tomatoes in a skillet

Next, we add white beans for protein and fiber (15 grams protein + 11 grams fiber per serving) and continue cooking so the beans soak up the flavors of the sauce. Once the mixture has thickened, cashew cream is added to lend its creamy goodness!

Pouring cashew cream over sautéed veggies and white beans

After a few more minutes, the thick, saucy, creamy mixture is ready for a boost of GREENS and herby fresh basil.

Vegan parmesan cheese sprinkled over a pan of creamy Italian white beans

We hope you LOVE this Italian white bean skillet meal! It’s:

Quick & easy
& SO delicious!

This dish has become an absolute favorite in our kitchens and we can’t wait for you to try it! It’s the perfect weeknight meal paired with pasta or toasted crusty bread! Or if you’re craving more greens or protein, it pairs well with our Garlicky Sautéed Greens, Crispy Baked Tofu with Italian Herbs, or Pesto “Parmesan” Turkey Meatballs.

More White Bean Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Toasted bread in a bowl with Italian white beans with cherry tomatoes and basil

Creamy Italian White Bean Skillet Meal (25 Minutes!)

Creamy vegan skillet meal with white beans, burst cherry tomatoes, and greens in a flavorful cashew sauce. An EASY, comforting meal made with just 10 ingredients in 25 minutes!
Author Minimalist Baker
Creamy vegan skillet meal with white beans, burst cherry tomatoes, spinach, and fresh basil
4.98 from 38 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 (Servings)
Course Entree
Cuisine Gluten-Free (optional), Italian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days


  • 1/2 cup raw cashews, soaked
  • 1 ¼ cup water (plus more for soaking cashews)
  • 2 Tbsp olive oil
  • 1 medium shallot, minced (1 shallot yields ~40 g or 1/4 cup)
  • 4 cups cherry tomatoes, left whole
  • 4-5 medium cloves garlic, thinly sliced (4-5 cloves garlic yield ~2 ½ Tbsp or 30g)
  • 1/2 tsp red pepper flakes (optional)
  • 3/4 tsp sea salt (plus more to taste)
  • 1/2 cup dry white wine (we like a lighter white like Sauvignon Blanc // or sub water)
  • 2 (15 oz.) cans white beans, drained and rinsed (we used cannellini // or sub ~3 cups homemade)
  • 4 cups baby spinach
  • 2 Tbsp chopped fresh basil

FOR SERVING optional


  • SOAK CASHEWS: Add the cashews to a heatproof bowl and cover with hot water by at least 1-2 inches. Let them soak for ~15 minutes while you get started on the rest of your ingredients.
  • Heat a large rimmed skillet over medium heat. Once warmed, add the olive oil and minced shallot. Sauté for ~2-3 minutes until the shallot is translucent.
  • Add the whole cherry tomatoes, sliced garlic, red pepper flakes (optional), and sea salt. Cook for 2 minutes, then add the white wine (or water) and increase to medium-high heat. Cover the pan and let the tomatoes cook for 5-8 minutes. At this point, the skins on the tomatoes should have blistered. Remove the lid and turn the heat back down to medium. Use the back of your spoon or spatula to smash the tomatoes.
  • Add the drained and rinsed white beans and stir, letting them sauté (uncovered) with the tomatoes until most of the liquid has evaporated — about 5 minutes.
  • CASHEW CREAM: Meanwhile, drain the cashews and add them to a high-speed blender with the water. Blend on high until smooth and creamy.
  • Once the liquid has reduced from your tomatoes and beans, add the cashew cream and cook, stirring occasionally, until it’s a thick, saucy consistency.
  • Turn off the heat and stir in the baby spinach and basil. Let it wilt before serving over pasta or with a side of crusty bread (both optional)! Garnish with an optional sprinkling of vegan parmesan and black pepper! Enjoy hot.
  • Store leftovers in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 1 month.



*Inspired by Gimme Some Oven’s Salmon with Burst Tomato Sauce and Ahead of Thyme’s Creamy Tuscan Shrimp.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 375 Carbohydrates: 41.3 g Protein: 15.1 g Fat: 15.9 g Saturated Fat: 2.3 g Polyunsaturated Fat: 2.2 g Monounsaturated Fat: 8.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 538 mg Potassium: 985 mg Fiber: 11.1 g Sugar: 6.4 g Vitamin A: 638 IU Vitamin C: 25 mg Calcium: 125 mg Iron: 5.4 mg

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My Rating:

  1. Astha says

    Such an easy recipe and very low effort! Perfect comfort meal for the cold weather and goes really well with toasted ciabatta. I’ve made it with and without the wine and I would definitely recommend adding the wine!

  2. Tracy says

    Another winning recipe from Minimalist Baker! My goodness this is delicious. It has nice light creamy tomato flavor and the beans just melt in your mouth. Perfection.

  3. Lucy says

    This was so so delicious – satisfying and cream!!! We had a bunch of fresh cherry tomatoes and spinach from the farmer’s market – this was the perfect recipe to showcase them! Thank you for such a great, easy recipe.

    The only change I made was to bloom the spices (hot pepper flakes and also some smoked paprika) in the oil with shallots first, and then put the garlic in for a quick minute before the tomatoes – I was worried they wouldn’t properly flavor the dish if they got lost with the tomatoes. I also never quite got the liquid to reduce as much as I thought it should, but it really didn’t matter – it came out so well! I highly recommend this!

  4. Ashley says

    This is my new favourite recipe!! I’ve made it 3 times in 3 weeks already! I only had a pint of cherry tomatoes so that’s what I used, and I liked the result so that’s how I’ve made it every time since. One time I tried using dried basil and it was not as nice, so I definitely recommend fresh basil. I don’t generally have wine on hand so I’ve always used water or stock and I still find it absolutely delicious!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you’ve been enjoying the recipe, Ashley! Thank you for sharing your experience! xo

  5. Katherine says

    I made this yesterday and my partner and I loved it. I followed the exact recipe and served it with a bit of parmesan cheese and a baguette. I’m eating the leftover right now and it’s still as delicious. It was also easy and quick to make. Thank you for this recipe!

  6. Carolyn says

    It is very rare that I come across a recipe that my ENTIRE family loves and asks for again and again- but this one was a hit! They even had me make it again the next day, leaving out the beans, and just using the sauce on pasta. Many in my family don’t like chunks of tomatoes in the food, so I reduced the amount of tomatoes and added some tomato sauce instead. Thanks for this delicious recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad it was a success with your family. Thank you for sharing, Carolyn! xo

  7. El says

    Thanks! We did make this – a half recipe – and used about 3/4 cup heavy cream and 2% milk. It worked out really well, although next time I’ll add some smoked paprika for a little more zing!

  8. Debnath says

    This Creamy Italian White Bean Skillet Meal is an absolute delight! The combination of flavors is spot-on, and the creamy texture of the beans is so satisfying. A quick and easy recipe that is perfect for busy weeknights. Highly recommended!

  9. El says

    Very tasty sounding recipe that I’d love to try, however . . . I’m violently allergic to all nuts. I’m not vegan (leaning into vegetarian!), thus not averse to asking a cow to help me out, so what can I use – and how much – in place of the cashew cream? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, we think 1 1/2 – 1 3/4 cups whole milk would probably work. Let us know if you try it!

  10. Erica says

    Surprisingly delicious! Very easy to make and enjoyed by all at a dinner I hosted. Some ate theirs with fresh bread, others served over a lentil pasta.

  11. Noelle says

    This was delicious! I added nutritional yeast but otherwise followed the recipe exactly.
    My husband and toddler loved it! Definitely making this again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you both enjoyed it, Noelle! Thank you for the lovely review! xo

  12. Sarah says

    I loved this, and it was so easy to make. Had it with bread and my husband and I decided to keep it in rotation. I have never used or made cashew cream before and was amazed at how great it is as a thickener! Great recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We’re so glad you both enjoyed it, Sarah. Thank you for the lovely review! xo

  13. Amanda says

    This was awesome!! I would recommend considering a tablespoon of nutritional yeast and double the salt part of the standard recipe. Thank you for another great one MB!!

  14. Aisha says

    This was delicious! With such simple, unassuming ingredients I wasn’t sure what to expect, but it completely surpassed my expectations! Easy to make, truly creamy and great depth of flavour from the wine. Highly recommend!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We’re so glad you enjoyed it, Aisha. Thank you for the lovely review! xo

  15. Abigail Scanlon says

    Amazing! Even my non vegan family members loved this! Kid approved too. Delicious! I will make this again and again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      YAY! We’re so glad everyone enjoyed it, Abigail. Thank you for the lovely review! xo

  16. Ingrid says

    Love! I made this with a little extra cashew sauce to make it even creamier and added nutritional yeast, absolutely perfect!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thank you for the lovely review and for sharing your modifications, Ingrid! xo

  17. Maclean Nash says

    My husband and I both loved this recipe! It came together quickly, used ingredient staples, and was super flavourful! I added a bit of nutritional yeast to the cashew cream and that was it!
    Definitely will be making again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for the lovely review and for sharing your modification, Maclean! xo

  18. Janice says

    Both myself who is heavily plant based, and my husband who is “plant resistant” loved this recipe. Easy and nutritious! It will be in our rotation regularly. The only adjustments I made were to reduce the oil by half, and used onion instead of shallot.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you both enjoyed it, Janice. Thank you for sharing! xo

  19. Kerry says

    I was really excited to make this recipe. It was pretty easy and small list of ingredients was helpful. My husband really liked it. I’m not sure if I’d make it again, though, as I didn’t think it was all that flavourful… If I did I think I’d experiment with adding some meat (maybe turkey mince?) I love the concept though, and clearly lots of people like it, so I could just be the odd one out :o)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kerry, sorry to hear it wasn’t as flavorful as you were hoping! Did you use water or white wine? White wine will add more flavor. Did you try adjusting salt to taste and/or serving with vegan parmesan cheese? Those should add more flavor as well. Hope that helps!

  20. Terri Potter says

    This was delicious – used Rancho Gordo Royal Corona beans and the texture is so creamy between the beans and the cashew cream. Definitely a good comfort meal – and perfect for the rainy shoulder season we’re having right now! Thank you!

  21. Elaine Pirozzi says

    This is like the ultimate comfort food. I made some focaccia and it was an amazing meal. I used fewer tomatoes than the recipe states but I preferred that.

    Will 100% make this again!

  22. Raelynn says

    Amazing flavors and texture. So glad I found this recipe! I ended up subbing 1 can of beans for 1.5 C diced potatoes (which I cooked in water in microwave while following
    the rest of the recipe). Also added 2 teaspoons Mexican sugar because my cherry tomatoes weren’t quite ripe enough. A great meal that totally lived up to its description!

  23. Lene Vinding says

    I would like to make this for book club! Is it possible to make the sauce the night before and reheat and add cashew cream/spinach and basil once it’s heated? Or what would you suggest? Can’t wait to try it! Thank you.

  24. Colleen says

    This was really quick to make and just yummy. I only made a half recipe as there are only two of us, and added a couple of tablespoons of tomato paste that I had leftover. Thanks for another tasty and simple recipe!

  25. Hudson Valley John says

    Wonderful! My daughter and I teamed up on this tonight and we loved it. It was my first creamy cashew sauce, and won’t be the last. Our only modification, after realizing we did not have fresh basil, was a couple of tablespoons of vegan pesto from a jar that i recently purchased at a local farm store. We will be making this again!

  26. Sage says

    This was awesome! I did 1/4 cup of minced onion instead of shallot, because that was all I had. I used white cooking wine in place of dry white wine. My white bean of choice was navy. I served it with pasta which was good.

  27. Nicole says

    This recipe is a good base for pasta/rice but I’ll definitely be adding a few extra herbs/spices next time since it was a little bland. Maybe it just needed a bit more pepper/salt and/or red pepper flakes. Really easy and filling, though!

  28. Em says

    I was drawn to this for the ease, and will return to it for the yum!
    I honestly didn’t expect it to be so creamy and flavorful and happily ate many servings on it’s own! Excited to make again and maybe change up flavors. Another hit out of the park!!

  29. Janet says

    I had my meal planned, but when this one popped into my Inbox I just had to give it a go as it looked and sounded so yummy (and easy!). It lived up to all the great reviews, it was easy, quick and absolutely delicious. Meat loving hubby enjoyed it too. I halved the recipe as there were only the two of us, but served it with spaghetti to make it more of a meal. Yet again another MB successful recipe – thank you for the regular recipes, I am loving trying them out.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks so much for the wonderful review, Janet. So glad you enjoyed this recipe!

  30. Merry Soellner says

    I made this recipe just as it was written (I often add or delete ingredients), and it was a really great dinner. My husband even liked it, and he’s pretty much a meat-and-potatoes guy. Very flavorful and satisfying. I served over a small serving of whole grain pasta. Delicious!

  31. Colleen says

    Awesome recipe! I used Eden garbanzo beans and chopped arugula and pea shoots as alternates because it’s what I had. Amazing- thank you for another yummy thing to make!

  32. Maneesha says

    I made this tonight and absolutely loved it! I added some freshly chopped parsley and basil, as well as some dried oregano and a splash of balsamic vinegar. Thank you so much for a stellar recipe!

  33. Vanessa Perry says

    So so good! I didn’t read the recipe closely enough and only had about two cups of fresh tomatoes so I used a can of fire roasted to supplement. Still delicious – hubby and four year old both loved it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you both enjoyed it, Vanessa! Thanks so much for the lovely review! xo

  34. Suz says

    I wanted to add an update on leftovers. Heated on stove top with a splash of water to assist with steaming…this worked very well. The cashew cream sauce remained creamy overnight & did not bind up like cement as so many other recipes do (not referring to this site)!
    I also added the Italian seasoned tofu from this site & it took this meal to an entirely different level. The tofu is so good. I used only 2tbsps of oil & the tofu turned out well.
    This a very filling meal…did I mention delicious !?
    I will also try freezing a portion for later use as it makes a lot for one person.
    Personally a small salad or steamed veg would be a great side as the meal is heavy.

  35. Milena Wales says

    Absolutely loved this!
    I couldn’t make the cashew cream due to lack of a blender, and so I used crème fraiche.
    Also, I added a tablespoon of tomato purée + a pinch of sugar to caramelise because I used tinned tomatoes. Fried these once the onions were translucent and having swirled the chilli powder around in the oil.
    Overall it was delicious!

  36. Suz says

    This is keeper! Very tasty & quick to make. This recipe saved me from eating a bag of crackers for dinner as I had had a long day & arrived home hungry. 🤣🤣 I had all the ingredients except for fresh basil…made due with dry & was still ok.

    Thnx much appreciated. Give it a try everyone.

  37. Lindy says

    definitely took me longer than 25 mins but so worth it! I’m grateful for a creamy sauce with cashews that doesn’t taste strongly of cashew or nutritional yeast. this sauce is really well balanced and delicious!! I did end up playing with the ingredients to get it just right for my taste, so added extra wine and basil toward the end. It’s great with minimalist baker vegan parm on top as well!

  38. Joan says

    Yummy! I used Roma tomatoes chopped in large pieces and 2 tablespoons of basil pesto since I didn’t have fresh basil. We loved it! Thanks so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for the lovely review and for sharing your modifications, Joan!

  39. Maria says

    This recipe tastes as amazing as it smells!! Super fun to make :) it definitely did not take me 25 minutes since I think I might have put extra tomato’s so it took a while for the liquid to evaporate and ended up being about an hour. Nonetheless, it’s packed with flavor. Thank you!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lisa, light coconut milk should work, but there will definitely be a slight coconut flavor!

  40. Margo says

    I’m all smiles. This was my first time making cashew cream and it was a smashing success with this perfect recipe….A winner! The cannellini beans + tomatoes = Fabulous together. Excellent with Italian bread and a glass of chardonnay. Cheers to MB once again!

  41. Running Renner says

    This was SO good!!! Even my carnivore husband voted to put it in our rotation! Thanks for a great recipe!!

  42. Cristina says

    My daughter has an anaphylaxis allergy to cashew…would you sub sunflower seeds for cashews or would you do coconut milk (can)? Same amount?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Laura, in the original recipe the cashews get blended with 1 1/4 cups water, so if you use coconut milk we’d suggest using 1 1/4-1/2 cups. Hope this helps!

  43. Dina says

    Sounds delicious! Would this work with frozen cherry tomatoes (still have some from my garden in the freezer)?

    • MerryMary says

      I always have containers of grape tomatoes in my freezer and can attest that they work very well in applications like this – no need to thaw (just add a smidge more time for cooking). So glad I’m not the only one who freezes leftover garden bounty!

  44. Tiziana says

    Just saw it while trying to think something up for lunch tomorrow, and had to give this a go. Feels so cozy and summery at once, thanks to the addition of fresh basil and tomatoes :) my flat smells amazing now! Followed the recipe as is – just added a teaspoon of Marmite at the end for a little salty, umami kick (that’s been a bit of an obsession of mine lately). Thank you for yet another great recipe 🙌

          • annette says

            thank you ! so just to be certain, you throw the soaking water away and then use the same amount to make the cream ?

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            You can soak the cashews with any amount of water as long as it covers them. Then toss out the soaking water and add the cashews with 300 ml of water to your blender! Hope you enjoy! xo

  45. Emily says

    Looks amazing, I can’t wait to try! What measurement of heavy cream would I use if I want to sub the cashew cream? Thank you!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks Emily! We would suggest starting with 3/4 cup and adding more as needed! Hope you enjoy. xo