Melt the butter in a skillet over medium heat.
Add the garlic, salt, oregano, crushed red pepper flakes, smoked paprika, and black pepper. Cook for 1 minute.
Add the sun-dried tomatoes and ½ cup of the vegetable broth. Bring to a simmer.
Add the butter beans and spinach. Cook for 5 minutes, adding more broth as needed to create a creamy sauce.
Stir in the heavy cream and parmesan. Cook for 2-3 minutes until thickened.
Remove from heat and stir in the fresh basil.
