Ingredients:

  • 2 large leeks (400g), white and light green parts only, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried thyme
  • 2 cans (400g each) butter beans, one can undrained
  • 120ml vegetable stock
  • 1 tbsp nutritional yeast
  • 1 lemon, zested and juiced
  • 30g fresh flat-leaf parsley, roughly chopped
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 pinch red pepper flakes

Instructions:

  1. Heat the extra virgin olive oil in a large deep skillet over medium-low heat. Add the sliced leeks and sea salt. Cover with a lid and sweat for 6–8 minutes, stirring occasionally, until the leeks are translucent and soft.
  2. Add the sliced garlic and dried thyme to the skillet. Cook for an additional 2 minutes until the garlic is fragrant but not browned.
  3. Pour in one full can of butter beans with its liquid (aquafaba) and the second can of drained beans. Add the vegetable stock.
  4. Using the back of a wooden spoon, crush approximately 10% of the beans against the side of the pan to release their starches. Stir well to emulsify the sauce.
  5. Bring the mixture to a gentle simmer for 5 minutes until the liquid thickens into a velvety consistency. Turn off the heat.
  6. Fold in the nutritional yeast, lemon zest, lemon juice, and chopped parsley. Season with cracked black pepper and red pepper flakes before serving.