First we will rinse out the Swiss chard leaves.Either tear or cut away the thick stalks from the leaves. For this recipe we won’t be using the stalks as they take longer to cook. But don’t throw them away. You can freeze them and use them in soups or stews.
Chop the leaves into inch-wide stripes.
Next dice 1/2 of a cup of sun dried tomatoes.
Heat a bit of garlic infused oil in a medium pan on medium high heat
Once the oil is heated we will add the Swiss chard and we will cook if for 1 to 2 minutes or until it just starts to wilt.
Then add the sun dried tomatoes and let it cook for another 2-3 minutes or until the Swiss chard is completely wilted and softened.
In to a blender add the cooked butter beans together with the vegetable broth, vegan cream cheese, and vegan parmesan cheese or nutritional yeast and blend everything together.
Transfer the sauce to the pan with the swiss-chard and sun-dried tomatoes. Because the pan is hot it will warm up the sauce.
When the pasta is cooked drain it and add it to the sauce.
This dish is best Serve it while it warm.