Step 1

Flavor Base: Melt 2 Tbsp unsalted butter in a large saucepan over medium heat. Add 2 cloves garlic (minced), 2 tsp lemon pepper seasoning, and ½ tsp each salt and mustard powder. Cook for 1 to 2 minutes, or until garlic is fragrant.

Step 2

Simmer: Stir in 2 Tbsp all-purpose flour until combined, then slowly drizzle in 1 cup vegetable broth. Bring to a gentle simmer until sauce thickens.

Step 3

Stir in 2 15-oz cans butter beans (drained), cover, and let simmer for about 5 minutes.

Step 4

Finish: Remove pan from the heat then stir in 1 cup heavy cream, and ½ cup freshly grated Parmesan (return to low heat for a few minutes if mixture isn't thick enough for your liking). Garnish with ¼ cup chopped Italian parsley, sliced lemons and freshly ground black pepper! (Sauce will continue to thicken as it cools.)