Lemony Miso Creamy Courgettes (Zucchini) and Beans

Method

1. 1 Heat a drizzle of olive oil in a non-stick pan. Sauté spring onions with half the lemon zest for 2–3 minutes.
2. 2 Add the courgettes with a pinch of salt and black pepper. Cook until softened.
3. 3 In a blender, combine half of the cooked courgettes with tofu, nutritional yeast, white miso, the remaining lemon zest and juice, fresh basil, and a splash of water. Blend until creamy.
4. 4 Return the sauce to the pan, add the butter beans, and stir gently to warm through.
5. 5 Serve topped with coconut yogurt, a swirl of vegan pesto, and roasted pumpkin seeds alongside crusty bread or whole grains.