In a large sauté pan, melt 2 tablespoons of unsalted butter over medium heat. Once sizzling, add 4 cloves of minced garlic, along with ½ teaspoon each of salt, oregano, crushed red pepper flakes, smoked paprika, and ¼ teaspoon of ground black pepper. Sauté these aromatics for about 2 minutes, stirring frequently, until fragrant and slightly golden.

Next, stir in ½ cup of roughly chopped sun-dried tomatoes and pour in ½ to 1 cup of vegetable broth, depending on your desired sauce consistency. Drain and rinse 2 cans of butter beans, then add them to the pan. Cook this mixture uncovered on medium heat for about 5 minutes.

Remove the pan from heat and quickly fold in 1 cup of chopped fresh spinach. Stir until the spinach has wilted into the mixture. Then, pour in 1 cup of heavy cream along with ½ cup of grated Parmesan cheese and 2 tablespoons of chopped fresh basil. Mix everything until creamy and well-combined, ready to serve warm.