Creamy Garlic Lentils & Veggie Courgetti
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This vegetarian courgetti is a fantastic blend of flavours and really makes the most of our Garlic & Herb Sheese with its rich, aromatic overtones.
Creamy Garlic Lentils & Veggie Courgetti
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- Prep
- Serves 2 approx
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- Total
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- Serving
Ingredients
- 1 teaspoon olive oil
- 100g mushrooms, sliced
- 50g frozen peas
- 2 cloves garlic, crushed
- 1 teaspoon mixed herbs
- Pinch of cayenne pepper
- Black pepper & salt
- 75g broccoli florets
- 2 courgettes, spiralised
- 100g cooked Puy lentils
- 2 tablespoons Bute Island Garlic & Herb Creamy Sheese
- 2 teaspoons Dukkah spice (optional)
Directions
- Heat the oil in a large non-stick pan then add the mushrooms, peas, garlic, herbs and seasoning and cook on a high heat for 10 minutes to soften.
- Meanwhile steam the broccoli florets until tender then drain.
- Throw in the lentils and courgetti and continue to cook for a few minutes (make sure there is very little liquid in the pan by now).
- Turn the heat down and stir in the Sheese along with the drained broccoli.
- Continue to cook for a few minutes to heat through and to allow the Sheese to melt.
- Divide between two plates then sprinkle each with some Dukkah. Enjoy!
You will need
THESE SHEESE PRODUCTS
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