CARROT BUTTERBEAN AND HERB PASTA
Serves 2
Gluten free : Dairy Free : Vegan
1 tablespoon extra virgin olive oil
4 cloves garlic, peeled and finely sliced
500g carrots, spiralled or peeled into fine ribbons using a veggie peeler
1x400g tin BPA free butter beans, rinsed and drained
3 tablespoons parsley, finely chopped
1/4 teaspoon dried oregano
2 tablespoons fresh basil, finely chopped
1 tablespoon nutritional yeast
pinch chilli flakes
2 cups rocket leaves
2 tablespoons walnut pieces
Heat a frypan on medium heat and add olive oil to coat the pan. Add garlic and cook for 3-4 minutes. Add carrot ribbons, butter beans, herbs and cook 4-5 minutes, tossing frequently. Add rocket, nutritional yeast, walnuts, pinch of chilli flakes and season with sea salt and black pepper then cook a further 2 minutes before dividing between plates and serving.