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Cooking instructions

Rich & Creamy Cacio E Pepe Butterbeans With Tenderstem Broccoli & Smoky Chipotle Toasted Sunflower Seeds

Rich & Creamy Cacio E Pepe Butterbeans With Tenderstem Broccoli & Smoky Chipotle Toasted Sunflower Seeds

If you’re trying to boost your gut health, this dish is about as good as it gets. With over 30g of fibre (that’s your entire daily recommendation in one meal!), a healthy dose of gut-loving polyphenols and over 40g of protein per portion. It is also, of course, insanely delicious. Featuring tender butterbeans simmered in a creamy cashew based sauce infused with miso, garlic and lots of cracked black pepper to cut through the richness. At home you’ll finish the dish with charred tenderstem broccoli and a smokey toasted chipotle sunflower seed garnish.


Prep time

0

Total time

10

Cooking Mode:

Cooking instructions

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Preheat your oven to 220°C / 200°C fan and take out a baking tray and large saucepan.

STEP 2

Place the tenderstem broccoli into your roasting tray, drizzle over a little olive oil and season with salt and pepper. Roast for 10-15 mins or until tender but still with some bite.

STEP 3

Drain the butterbeans, then add them and the cacio e pepe sauce to your saucepan. Place over a medium heat until it begins to bubble, then cook for 5 minutes more, stirring often. After this time the beans should soften and the sauce will thicken and reduce slightly. Next add the spinach and stir through for 1-2 minutes until just wilted, then remove from the heat.

STEP 4

Add ½ - 1 tbsp of olive oil to the chipotle sunflower seeds in a small ramekin or bowl.

STEP 5

Divide the cacio e pepe butterbeans and tenderstem broccoli between serving bowls, then drizzle the chipotle sunflower seeds over the top. Season to taste with salt and pepper. Enjoy!