Creamy Lemon and Garlic Butter Beans with Roasted Zucchini and Fresh Basil

Name: Creamy Lemon and Garlic Butter Beans with Roasted Zucchini and Fresh Basil
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 tablespoon olive oil; 1 zucchini; 1 onion; 5 garlic cloves; 1 lemon; 2 cans butter beans; 3 tablespoons nutritional yeast; 75 gram firm tofu; 0.5 cup water; 1 pinch salt; 1 bunch fresh basil leaves; toasted bread; 1 pinch pepper

30m

Serves 1

instagram.com

Creamy Lemon and Garlic Butter Beans with Roasted Zucchini and Fresh Basil

instagram.com

30m

Serves 1

Directions

1Thinly slice the zucchini and onions.
2Peel and mince garlic cloves.
3Cut the peel off half of the lemon and slice into thin strips.
4Toss zucchini in 1 tablespoon of olive oil, a pinch of salt, and pepper.
5If using an air fryer, toss the zucchini in at 425°F for 15-18 minutes, flipping a couple of times to avoid burning. If using an oven, roast for 20 minutes at 400°F, flipping halfway.
6To a non-stick frying pan on medium-low heat, add the olive oil and sliced onions, stirring often.
7After a few minutes, add the minced garlic and lemon strips, continuing to stir often.
8Drain and rinse two cans of butter beans, setting aside 2/3 cup for the sauce.
9Turn the onions down to low while you blend the sauce.
10To a blender, add about 1/3 of the sautéed onions and lemon from the pan, 2/3 cup of butter beans, tofu, nutritional yeast, salt, juice from the entire lemon, and water.
11Blend until smooth and creamy.
12Add the remaining butter beans to the pan, then add the sauce from the blender and bring to a simmer.
13Finely chop basil leaves.
14Remove from heat, dish up, top with the roasted zucchini and chopped basil, and enjoy!

Ingredients

1 tablespoon olive oil
1 zucchini
1 onion
5 garlic cloves
1 lemon
2 cans butter beans
3 tablespoons nutritional yeast
75 gram firm tofu
0.5 cup water
1 pinch salt
1 bunch fresh basil leaves
toasted bread
1 pinch pepper

Equipment

air fryerovennon-stick frying panblender

Tips

Serve with toasted sourdough bread.

Creamy Lemon and Garlic Butter Beans with Roasted Zucchini and Fresh Basil

30m

Serves 1

instagram.com

Creamy Lemon and Garlic Butter Beans with Roasted Zucchini and Fresh Basil

instagram.com

30m

Serves 1

Directions

1Thinly slice the zucchini and onions.
2Peel and mince garlic cloves.
3Cut the peel off half of the lemon and slice into thin strips.
4Toss zucchini in 1 tablespoon of olive oil, a pinch of salt, and pepper.
5If using an air fryer, toss the zucchini in at 425°F for 15-18 minutes, flipping a couple of times to avoid burning. If using an oven, roast for 20 minutes at 400°F, flipping halfway.
6To a non-stick frying pan on medium-low heat, add the olive oil and sliced onions, stirring often.
7After a few minutes, add the minced garlic and lemon strips, continuing to stir often.
8Drain and rinse two cans of butter beans, setting aside 2/3 cup for the sauce.
9Turn the onions down to low while you blend the sauce.
10To a blender, add about 1/3 of the sautéed onions and lemon from the pan, 2/3 cup of butter beans, tofu, nutritional yeast, salt, juice from the entire lemon, and water.
11Blend until smooth and creamy.
12Add the remaining butter beans to the pan, then add the sauce from the blender and bring to a simmer.
13Finely chop basil leaves.
14Remove from heat, dish up, top with the roasted zucchini and chopped basil, and enjoy!