CREAMY GARLICKY COURGETTE AND BUTTERBEAN BOWL

Name: CREAMY GARLICKY COURGETTE AND BUTTERBEAN BOWL
Total time: 45 min
Ingredients: 2 x large courgettes, cut in half and then into wonky triangles; 8 -10 garlic cloves; 5 tbsp good quality extra virgin olive oil; Salt; Pepper; 2 x 400g tins precooked organic butterbeans; stock from butterbeans; 1 cup soaked cashews or sunflower seeds; 3 tbsp nooch (nutritional yeast); 1 juice of lemon juice; 0.5 tsp salt for cashew cream; Ground black pepper for cashew cream; 2 garlic cloves for cashew cream; 60 -80ml water for blending consistency of cashew cream; 1 slice of bread for breadcrumbs; 1 handful of almonds for breadcrumbs; olive oil for breadcrumbs; salt for breadcrumbs; garlic powder for breadcrumbs; fresh basil; lemon zest

45m

Serves 1

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CREAMY GARLICKY COURGETTE AND BUTTERBEAN BOWL

instagram.com

45m

Serves 1

Directions

1Preheat the oven to 160 degrees Celsius (fan setting).
2Cut the courgettes in half and then into wonky triangles.
3Add the chopped courgettes and peeled garlic cloves into an ovenproof dish.
4Add 5 tablespoons of good quality extra virgin olive oil to the dish.
5Season with salt and pepper.
6Toss the ingredients and arrange the courgettes with the fleshy side face down.
7Cover the dish with a lid and slow cook in the oven for 35-40 minutes at a low temperature (160°C fan).
8Remove the lid and cook for another 10-15 minutes until the courgettes are slightly browned on top.
9While the courgettes are cooking, prepare the cashew cream by blending 1 cup of soaked cashews or sunflower seeds, 3 tbsp nooch, juice of one lemon, 1/2 tsp salt, ground black pepper, 2 garlic cloves, and 60-80ml of water until smooth.
10Remove the courgettes and garlic from the oven and squish them down into the pan with a fork to release their juices.
11Add two 400g tins of pre-cooked organic butterbeans and their stock to the pan.
12Add two tablespoons of the cashew cream to the mixture.
13Gently mix everything together, no need to heat further.
14Top with lemon zest.
15Top with crunchy nutty breadcrumbs.
16Garnish with fresh basil.
17Serve and enjoy.

Ingredients

2 x large courgettes, cut in half and then into wonky triangles
8 -10 garlic cloves
5 tbsp good quality extra virgin olive oil
Salt
Pepper
2 x 400g tins precooked organic butterbeans
stock from butterbeans
1 cup soaked cashews or sunflower seeds
3 tbsp nooch (nutritional yeast)
1 juice of lemon juice
0.5 tsp salt for cashew cream
Ground black pepper for cashew cream
2 garlic cloves for cashew cream
60 -80ml water for blending consistency of cashew cream
1 slice of bread for breadcrumbs
1 handful of almonds for breadcrumbs
olive oil for breadcrumbs
salt for breadcrumbs
garlic powder for breadcrumbs
fresh basil
lemon zest

Equipment

Ovenproof dish with a lidOvenBlenderForkPanKitchen rollGraterSpoon

Tips

To achieve perfectly cooked courgettes, cook them low and slow in good quality olive oil with plenty of garlic to caramelize them and develop a nutty flavor.
For extra creamy sauce, use homemade cashew cream.
For crunchy nutty breadcrumbs, whiz up bread and almonds, then fry in olive oil with salt and garlic powder until crispy. Drain excess oil on kitchen roll.

CREAMY GARLICKY COURGETTE AND BUTTERBEAN BOWL

45m

Serves 1

instagram.com

CREAMY GARLICKY COURGETTE AND BUTTERBEAN BOWL

instagram.com

45m

Serves 1

Directions

1Preheat the oven to 160 degrees Celsius (fan setting).
2Cut the courgettes in half and then into wonky triangles.
3Add the chopped courgettes and peeled garlic cloves into an ovenproof dish.
4Add 5 tablespoons of good quality extra virgin olive oil to the dish.
5Season with salt and pepper.
6Toss the ingredients and arrange the courgettes with the fleshy side face down.
7Cover the dish with a lid and slow cook in the oven for 35-40 minutes at a low temperature (160°C fan).
8Remove the lid and cook for another 10-15 minutes until the courgettes are slightly browned on top.
9While the courgettes are cooking, prepare the cashew cream by blending 1 cup of soaked cashews or sunflower seeds, 3 tbsp nooch, juice of one lemon, 1/2 tsp salt, ground black pepper, 2 garlic cloves, and 60-80ml of water until smooth.
10Remove the courgettes and garlic from the oven and squish them down into the pan with a fork to release their juices.
11Add two 400g tins of pre-cooked organic butterbeans and their stock to the pan.
12Add two tablespoons of the cashew cream to the mixture.
13Gently mix everything together, no need to heat further.
14Top with lemon zest.
15Top with crunchy nutty breadcrumbs.
16Garnish with fresh basil.
17Serve and enjoy.

Ingredients

2 x large courgettes, cut in half and then into wonky triangles
8 -10 garlic cloves
5 tbsp good quality extra virgin olive oil
Salt
Pepper
2 x 400g tins precooked organic butterbeans
stock from butterbeans
1 cup soaked cashews or sunflower seeds
3 tbsp nooch (nutritional yeast)
1 juice of lemon juice
0.5 tsp salt for cashew cream
Ground black pepper for cashew cream
2 garlic cloves for cashew cream
60 -80ml water for blending consistency of cashew cream
1 slice of bread for breadcrumbs
1 handful of almonds for breadcrumbs
olive oil for breadcrumbs
salt for breadcrumbs
garlic powder for breadcrumbs
fresh basil
lemon zest

Equipment

Ovenproof dish with a lidOvenBlenderForkPanKitchen rollGraterSpoon

Tips

To achieve perfectly cooked courgettes, cook them low and slow in good quality olive oil with plenty of garlic to caramelize them and develop a nutty flavor.
For extra creamy sauce, use homemade cashew cream.
For crunchy nutty breadcrumbs, whiz up bread and almonds, then fry in olive oil with salt and garlic powder until crispy. Drain excess oil on kitchen roll.