1-First, heat the butter, garlic, salt, oregano, crushed red pepper flakes, smoked paprika, and black pepper in a large sauté pan over medium heat until the garlic smells amazing, which takes about 2 minutes. This step really wakes up those spices and sets the base for the dish. Have you ever noticed how a little garlic can transform everything?

2-Next, stir in the sun-dried tomatoes, vegetable broth, and butter beans, then let it cook uncovered for 5 minutes. This allows the beans to soak up all that goodness and start getting creamy. Adjust the broth amount based on how thick you want the sauce if you’re serving it with rice, go for 1 cup; for bread, half a cup works great.

3-After that, remove the pan from the heat and add the fresh spinach, stirring until it wilts down. Then, mix in the heavy cream, Parmesan, and fresh basil for that final creamy touch. For the best taste, serve it warm with crusty bread, rice, or pasta to soak up the sauce. This method keeps things straightforward and fun, even if you’re new to cooking.