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Sauté the aromatics: Heat the olive oil in a large skillet over medium heat. Add the garlic and shallot and cook for 2 to 3 minutes until softened and fragrant. Stir in the sun-dried tomatoes, tomato paste, Italian seasoning, and chili flakes (if using). Cook for 1 minute, stirring constantly until fragrant.
Simmer the beans: Add the butter beans and vegetable broth and stir well. Reduce the heat to low, then stir in the vegan cream and nutritional yeast. Simmer gently for about 10 minutes until the sauce thickens. If needed, add a splash more broth or cream to loosen the sauce. Optional thickening tip: For a creamier, thicker sauce, lightly mash a small portion of the beans directly in the pan while leaving most of them whole. This also helps bring the sauce back together if it splits.
Finish the dish: Stir in the spinach and lemon juice and cook for another minute or two until the spinach wilts. Season with salt and pepper to taste.
Serve: Top with fresh basil or vegan parmesan, if desired. Serve warm with crusty bread, pasta, or rice.