Creamy lemon, herb and courgette butter beans
Ingredients
serves 2- 1 tbsp olive oil
- ½ onion, finely chopped
- 1 garlic clove, minced
- 1 courgette, chopped
- 1 400g can butter beans, drained and rinsed
- 80g artichoke hearts, chopped
- Pinch chilli flakes
- ¼ tsp sea salt, to taste
- 60g spinach
- Small handful fresh parsley, chopped
- Small handful fresh dill, chopped
- Juice of ½ lemon
- 2 tbsp pine nuts, toasted (optional)
- Ground black pepper, to taste
Sauce
- 150g silken tofu
- 100ml water
- 3 tbsp nutritional yeast
- 1 tsp miso paste
- Zest of ¼ lemon
Directions
Cooking mode
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- Set aside half of the parsley. To make the sauce, add the remaining parsley and all the sauce ingredients to a blender and blend until smooth. Set aside.
- In a large pan, heat the olive oil over medium heat. Add the onion and cook for 5 minutes, until softened. Add the garlic and courgette and cook for 5 more minutes.
- Stir in the chilli flakes, salt, butter beans and artichokes. Add the sauce and cook over a medium-low heat for 5–10 minutes, stirring frequently, until slightly thickened.
- Stir in the spinach until wilted. Remove from the heat and stir in the lemon juice, parsley and dill.
- Serve topped with extra lemon zest, toasted pine nuts and ground black pepper.
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