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Cannellini Skillet in Cashew-Tomato Cream with Spinach and Basil
Comments
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9 responses to “Cannellini Skillet in Cashew-Tomato Cream with Spinach and Basil”
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Yes another winner took longer than expected to make quite a lot of prep I made it as per recipe and had it with sourdough.I think I’ll add pasta or something with more bite next time but the flavour was lovely creamy
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We dipped sourdough, too and loved it. Even on a hot summer day, strangely it was great. It could very well be incredible with pasta — thinking bowties?
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It was good but had to add another can of beans as half a can unblended wasn’t enough beans.
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Ya know, I feel like we’re gonna change the recipe actually blend way fewer beans. Our first few tries felt too bean forward, but our published version is feeling not bean forward enough. Thanks for the feedback and stay tuned 👍
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I thought I followed the directions but the volume was a lot more than I anticipated. I think I’d blend fewer beans and reserve more for the sauce. It was also quite bubbly at first but died down after I waited a bit.
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Another vote for blending fewer beans. Thanks for the helpful feedback, Margaret 🙏🏼
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Oh my goodness! This is amazing! I served it over brown rice. Just perfect!-
Yes! And next time we make it we’re gonna try blending fewer of the beans, maybe 1/4 so there’s a bit more texture. Will report back 🙂
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I’d like to be the first to say this recipe is absolute fire. We aim for an omg reaction when trying it and this got one. Serve hot with good bread and you’re all set.
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