In the mood for comfort food that is nicely creamy and spiced, but doesn’t feel heavy? This one pan with white beans, chestnut mushrooms and spinach is perfect for a crisp autumn day. The white beans make the dish nicely filling and naturally provide protein and fiber. With The One Pan Show herb mix you flavor the whole pan at once. Fewer separate jars, less washing up and on the table within 25 minutes.

Ingredients

• 2 cans white beans à 400 g, drained
• 250 g chestnut mushrooms, sliced
• 200 g cherry tomatoes, halved
• 150 g fresh spinach
• 1 tbsp olive oil
• 2 to 3 tsp The One Pan Show herb mix
• 150 ml cooking cream
• 100 ml vegetable broth
• 30 g Parmesan cheese, grated
• Fresh parsley, to taste

Preparation

• Heat the olive oil in a large frying pan or sauté pan. Add the chestnut mushrooms and fry them for about 5 minutes over medium-high heat until they start to brown nicely.
• Add the cherry tomatoes and fry for 2 to 3 minutes. Sprinkle The One Pan Show herb mix over the vegetables and cook for about 1 minute. This gives the herbs and spices a chance to release their aroma well.
• Add the drained white beans, cooking cream and vegetable broth. Gently fold everything together and let it simmer gently for about 8 to 10 minutes without a lid. The sauce may thicken slightly but should remain nicely creamy.
• Add the spinach in batches and stir until it wilts. Then stir the Parmesan cheese into the sauce.
• Taste and, if desired, add a bit more The One Pan Show. Sprinkle with fresh parsley just before serving.

Goes well with

This creamy bean pan is already a complete, filling meal on its own. Want to serve something alongside it anyway? A piece of crusty wholegrain bread is perfect for scooping up the last of the creamy sauce from the pan.