This Creamy White Beans alla Vodka is a cozy, plant-forward spin on vodka sauce, built with Red Gold Tomato Paste and Red Gold Crushed Tomatoes for deep, balanced tomato flavor. Caramelizing the paste adds richness, while the crushed tomatoes keep the sauce bright and smooth alongside creamy coconut milk and hearty white beans. Serve it with toasted sourdough for dipping, or spoon it over pasta or grains. @ourhealthy_kitchen @thefeedfeed

Ingredients

1 tablespoon extra-virgin olive oil
1 medium yellow onion, thinly sliced
3 garlic cloves, minced
1/4 teaspoon red pepper flakes (optional)
1/3 cup Red Gold Canned Tomato Paste 6 oz
1/2 cup vodka
2 cans cannellini or butter beans, drained and rinsed 14.5 oz
1 Red Gold Canned Crushed Tomatoes 15 oz
2 teaspoons sea salt, plus more to taste
1 teaspoon ground black pepper, plus more to taste
2 cups baby spinach
1/2 cup full-fat unsweetened canned coconut milk
1/2 cup nutritional yeast
1 tablespoon fresh oregano, roughly chopped
2 tablespoons fresh Italian parsley, roughly chopped
Toasted sourdough bread, for serving

Instructions

Step one

Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and red pepper flakes and cook until fragrant, 30 seconds to 1 minute.

Step two

Stir in the Red Gold Tomato Paste and cook, stirring often, until it darkens from bright red to a deeper coppery color, about 2 minutes. Reduce heat to medium-low, add the vodka, and simmer until reduced by about half, 2 to 3 minutes.

Step three

Add the beans, Red Gold Crushed Tomatoes, salt, and pepper. Stir to combine and bring to a simmer. Cook, stirring occasionally, until thickened, about 15 minutes.

Step four

Stir in the spinach a handful at a time until just wilted. Reduce heat to low, then stir in the nutritional yeast and coconut milk and cook until the sauce looks creamy and lightly pink, about 1 minute.