# CREAMY GARLICKY COURGETTE AND BUTTERBEAN BOWL

A creamy, garlicky courgette and butterbean bowl, made with perfectly cooked courgettes that are slow-cooked to caramelize beautifully with whole garlic cloves.

- Total time: 45 min
- Category: Drink
- Language: en

## 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

## Instructions

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

## Equipment

- Ovenproof dish with a lid
- Oven
- Blender
- Fork
- Pan
- Kitchen roll
- Grater
- Spoon

## 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.

## Source

- Original video: https://www.instagram.com/reel/Cu2ULPoKtGI/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==
- Recipe page: https://www.cliprecipe.com/recipe/f66a9801-5e11-4edb-84fc-5d10a8e80c6d
- Extracted: 2025-09-23

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt