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In a blender, combine ½ cup of the beans, the silken tofu, and the milk. Blend until creamy, and no chunks remain.
Meanwhile, start the sauce. In a large skillet over medium heat, heat up the olive oil. Once hot, add in the shallot and cook for 3 minutes.
Add the garlic and cook for 2 additional minutes.
Mix in the tomato paste and cook for 3 additional minutes, stirring often.
Stir in the vodka, tofu cream mixture, and pepper flakes and mix to combine.
Add in the parmesan and butter and stir until melted.
Mix in the remaining butter beans.
Season to taste with salt and pepper and cook for 1 more minute, stirring constantly.
Garnish with a sprinkle of fresh herbs such as basil or parsley. ENJOY!