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| Prep Time | 5 minutes |
| Cook Time | 15-20 minutes |
| Servings |
servings
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Ingredients
- 2 large zucchini
- 1 cup cannellini beans cooked (or white beans)
- 1 red onion finely chopped
- 1/2 red bell pepper finely chopped
- 1-2 cloves garlic ,minced
- lemon (one squeeze)
- 1 teaspoon olive oil
- 1 handful basil half of it finely chopped
- 1/2 teaspoon turmeric grated
Optional additions
- 2 tablespoons coconut sugar
- 1/2 teaspoon paprika
- 1 pinch cayenne pepper
Ingredients
Optional additions
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Instructions
- Drizzle olive oil into a large pan and begin sauteing half the onions.
- Meanwhile, toss the beans, other half of the onion, bell pepper, garlic, turmeric, a splash of olive oil, lemon juice and half the basil into a blender. Blend, adding a dash of water if needed.
- Add in the coconut sugar, paprika and cayenne if using.
- Pour the bean mixture into the pan and mix it all over low heat.
- Now, grab the spiraliser and get cracking! It should take you about 60 seconds to pasta-fy those zukes, but take as long as you need.
- Once done, add them to the creamy sauce. The zuke pasta will release some water as cooked which will thin out your creamy sauce, but don't overcook it. I just cover it and let it cook for about five minutes in total.