Butter beans are a good source of protein, making them a great protein source for vegetarians. This dish is packed full of nutrients including slow- releasing carbohydrates, dietary fibre, minerals, vitamins, especially B-vitamins, and the antioxidant lycopene.
Butter beans have a lovely buttery texture and, combined with the intense flavour of the tomatoes, make a wonderful combination of taste sensations. A quick and easy supper dish that is nutritious and low in calories.
A real winner all round.
Serves 2
Ingredients:
300-400 g butternut squash noodles
1 x 400 g can of butter beans, rinsed
1 tsp coconut oil
1 tbsp pine nuts
1 tbsp chopped parsley
Small handful of basil leaves, torn
50 g rocket leaves
200ml tomato sauce (see basics)
Sea salt and pepper
Method:
Heat the coconut oil in a non-stick frying pan, add the butternut squash noodles, pine nuts and sauté for a few minutes.
Meanwhile, in a small saucepan, heat the tomato sauce together with the butter beans until piping hot. Add the parsley, basil and seasoning. Set aside.
Mix the butternut squash noodles with the tomato sauce and rocket leaves.
Serve in bowls and enjoy.
* Make some extra, refrigerate, and serve with scrambled eggs for breakfast - so, so delicious!