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5 from 3 votes

Creamy white beans with goat's cheese

A healthier comforting dinner that can be whipped up in just 15 minutes!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Main meals
Servings: 1 person
Calories: 487kcal
Author: Becca Heyes


  • 1 tbsp oil
  • 2 cloves garlic, minced
  • 400 g tin cannellini beans, drained (240g, or ~ 1 1/4 cups, when drained)
  • 2 tbsp St Helen’s Farm double goat’s cream
  • 50 g St Helen's Farm goat's cheese, grated (~ 1/2 cup when grated)
  • 50 g (~ 1/4 cup) frozen peas
  • Salt
  • Black pepper
  • 1 handful fresh rocket (arugula) - spinach would work well too
  • 5 cherry tomatoes, halved


  • Heat the oil in a frying pan, and add the minced garlic and drained tin of beans. Cook over a low heat for a few minutes until the garlic is fragrant and the beans have softened slightly - you can gently mash them slightly with the back of a spoon if you want to.
  • Add the goat's cream and grated goat's cheese, and mix them into the beans so the cheese melts.
  • When the sauce is smooth, add the frozen peas, and mix to combine. Cook for 5 more minutes until they have thawed. Season generously with plenty of salt and pepper.
  • Add a handful of fresh rocket (arugula) and a few halved cherry tomatoes, and cook for a couple more minutes, until the rocket has wilted and the tomatoes are slightly soft.
  • Serve warm.


Serving: 1portion | Calories: 487kcal | Carbohydrates: 47.4g | Protein: 21.5g | Fat: 23.1g | Saturated Fat: 7.5g | Cholesterol: 32mg | Sodium: 233mg | Potassium: 167mg | Fiber: 15.4g | Sugar: 2.4g | Calcium: 60mg | Iron: 1.1mg