Heat a large pan over a medium heat and add the oil
Add the minced garlic and cook, stirring, for 2-3 minutes.
Add in the tomatoes and cook, stirring, for 5 minutes so that the tomatoes soften (you can squash them down gently with the back of a fork to help this).
Pour in butterbeans (with their juices) and bring to a boil before reducing to a simmer for 5 minutes.
Stir in the vegan cream cheese so a creamy sauce forms.
Add in the salt, pepper, lemon juice, basil and spinach. Once the spinach has wilted, it's ready to serve! If meal prepping, this will keep in a container in the fridge for upto 3 days.
