Sauté the aromatics

• Melt the butter in a frying pan over medium heat.
• Add the shallot and cook until soft and translucent.
• Stir in the garlic and cook until fragrant.

Build the sauce

• Add the sun-dried tomatoes and tomato paste, stir well.
• Season with oregano, thyme and chili flakes.

Simmer the beans

• Pour in the beans with their liquid and simmer until the sauce thickens slightly.
• Stir in the coconut cream and nutritional yeast.
• Add the spinach and cook until wilted.

Finish off the heat

• Remove the pan from the heat.
• Stir in the lemon juice, basil and parsley.
• Season with salt and pepper, then top with grated parmesan.