These creamy rosé butter beans with cherry tomatoes are an easy one-pot dinner recipe, packed with fibre and ready in under 30 minutes. The rosé sauce is made with blistered cherry tomatoes, garlic, tomato paste, a splash of white wine, and a creamy cashew sauce to replace heavy dairy cream. It comes together in half an hour in one pan and will become one of your new favourite dishes (and likely the best creamy sauce you’ll ever make!).
Prep time: 5-10 minutes
Cook time: 20 minutes
Servings: 2-3
Ingredients
- 1 small onion
- 2 tbsp olive oil
- 3-4 cloves of garlic
- 400g cherry tomatoes
- 2 tbsp tomato paste
- 1 tbsp Italian seasoning
- 3/4 cup white wine
- 2 cans of butter beans (400mL or 13.5 fl oz each)
- Pinch of salt (about 1/2 tsp)
- Fresh basil or parsley
Cashew Sauce
- 1/2 cup roasted unsalted cashews
- 100g silken tofu
- 1/4 cup nutritional yeast
- 1/2 cup water
Equipment
- Blender
- Large pan
Instructions
- Dice the onion, mince garlic cloves and halve cherry tomatoes.
- To a large pan on low-medium heat, add olive oil and onions and stir frequently. After a few minutes, add minced garlic and continue stirring.
- Next, add cherry tomatoes. Cover, stirring occasionally until blistered and softened.
- Add tomato paste, Italian seasoning and white wine and stir well then let simmer on medium heat.
- Meanwhile, blend together the cashew cream.
- Mix the cashew cream into the sauce along with some roughly chopped parsley or basil leaves and a pinch of salt, then bring to a simmer.
- Drain and rinse the cans of butter beans then add to the pan, stirring through the sauce.
- After a couple minutes, remove from heat and serve with more fresh parsley or basil. Enjoy!
Notes
*Depending on the strength of your blender, you may need to soak cashews in boiling water before blending. I find the best blender for cashews is a bullet blender!
*You could also use this rose sauce for a pasta dish (instead of adding beans).
*Another white bean, such as cannellini beans, would work great!
