Ingredients - serves 3
700g butter beans - drained
120g tofu
125g ricotta
1 tsp garlic puree
3-5 medium garlic cloves- finely chopped
2-3 good handfuls spinach
100g peas
50g parmesan
Small handful chopped parsley
Method
Blend the tofu, garlic puree, and ricotta until you have a nice smooth sauce. You can add water to loosen if you need to. Set aside. Now fry your finely chopped garlic with the peas in a little rapeseed, olive oil or water for 5 minutes. Next add the chopped spinach and parsley and wilt down, then add in the beans and sauce and mix well. Lastly, add the parmesan cheese and gently simmer for 20-25 minutes. Serve with seeded sourdough!
Nutritional Information
Approximate calories per serving: 362
C 37g
F 12g
P 30g
Fibre 15g
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