Heat your oil in a pan, then add the diced shallots and sauté for 7-8 minutes. Add the garlic for another minute, followed by the sun-dried tomatoes and tomato paste.

Stir the tomato into the onions and garlic, then add the seasonings.

Stir everything together, then pour in the vegetable stock and the butter beans. Allow everything to simmer for a further 5-10 minutes on low heat until the sauce has thickened.

Add your chopped spinach and stir it into the sauce until wilted.

Finally, swirl in the cream, grate in the cheese, season to taste, and scatter over the shredded basil.

Serve with crusty bread to mop up the sauce!