Ingredients - serves 3
700g butter beans - drained
1 tsp garlic puree
3-5 medium garlic cloves- finely chopped
2-3 good handfuls spinach
Small handful chopped parsley
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!
Approximate calories per serving: 362