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Creamy Lemon and Garlic Butter Beans with Roasted Zucchini and Fresh Basil
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Ingredients
- 2 whole Zucchini (sliced)
- 2 tablespoons Olive oil (for saut\u00e9ing)
- 1 whole Onion (chopped)
- 3 cloves Garlic (minced)
- strips from 1 lemon Lemon peel (use a peeler to create strips)
- 2 cans Butter beans (drained and rinsed)
- 1/2 cup Tofu (silken)
- 2 tablespoons Nutritional yeast
- 2 tablespoons Lemon juice (freshly squeezed)
- to taste Salt
- 1/4 cup Water
- 1 bunch Fresh basil (for garnish)
Instructions
- Toss sliced zucchini in the air fryer oven and roast until tender.
- In a saut\u00e9 pan, heat olive oil and cook onions until translucent.
- Add minced garlic and lemon peel strips to the pan and cook until fragrant.
- Transfer some cooked onions, garlic, and lemon peel to a blender.
- Add butter beans, tofu, nutritional yeast, lemon juice, salt, and water to the blender and blend until smooth and creamy.
- Add the blended sauce back to the saut\u00e9 pan with the remaining butter beans and heat through.
- Top with roasted zucchini and lots of fresh basil before serving.
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