Dinner

Pesto Courgette, Corn, and Butterbeans (Vegan High-Protein) Recipe

Name: Pesto Courgette, Corn, and Butterbeans (Vegan High-Protein) Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Vegan
Ingredients: 1 large courgette; 1 tin sweetcorn, drained (160g); 1 tin butterbeans, drained, liquid reserved (240g butterbeans, 150ml aquafaba); 2 spring onions, sliced; 3 garlic cloves, crushed; 50g baby spinach; 1 small bunch fresh basil, leaves only; ½ lemon, juiced; 120g thick coconut yoghurt or coconut cream; 3 tbsp vegan pesto; 1 tbsp white miso paste; 3-4 tbsp thick coconut yoghurt (for serving); 1 tbsp olive oil; 3-4 slices sourdough or other bread; 3 tbsp pine nuts, toasted; Salt and pepper (to taste)

Bylina moretti October 17, 2025October 17, 2025

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Introduction

This vibrant vegan dish combines the fresh flavors of courgette, sweetcorn, and butterbeans with a creamy, herby pesto sauce. Packed with protein and plant-based goodness, it’s perfect for a nutritious lunch or light dinner.

A deep white bowl filled with a thick stew containing large white beans, yellow corn kernels, and green zucchini slices mixed into a creamy green sauce. The stew is garnished with small piles of white creamy dollops, fresh green herbs, pine nuts, and a sprinkle of red chili flakes, adding contrast in color and texture. The bowl sits on a white marbled surface scattered with small bits of pine nuts and pepper flakes. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
2 spring onions, sliced
3 garlic cloves, crushed
1 large courgette
1 tin sweetcorn, drained (160g)
1 tin butterbeans, drained (240g)
120g thick coconut yoghurt or coconut cream
3 tbsp vegan pesto
1 tbsp white miso paste
50g baby spinach
1 small bunch fresh basil, leaves only
½ lemon, juiced
3-4 tbsp thick coconut yoghurt (for serving)
3-4 slices sourdough or other bread (for serving)
3 tbsp pine nuts, toasted (for serving)
Fresh basil (for garnish)

Instructions

Step 1: Trim the top and end off the courgette and slice in half lengthways. Chop the courgette diagonally into chunks or ½ moon slices. Drain the sweetcorn and discard the liquid. Drain the butterbeans but reserve 150ml of the liquid (aquafaba) for later use.
Step 2: Heat the olive oil in a large frying pan. Add the spring onion and garlic, frying for 1 minute until softened.
Step 3: Add the courgette, season with salt and pepper, and fry over medium-high heat for 10 minutes until softened and slightly charred.
Step 4: Add the sweetcorn to the pan and fry for another 5 minutes.
Step 5: In a small bowl, mix the vegan pesto, white miso paste, and reserved butterbean liquid until smooth.
Step 6: Stir the butterbeans, thick coconut yoghurt, and pesto mixture into the pan. Cook for 5 minutes to warm through.
Step 7: Add the baby spinach, fresh basil leaves, and lemon juice. Stir gently until the leaves wilt and everything is heated.
Step 8: Serve in bowls topped with a dollop of coconut yoghurt, toasted pine nuts, fresh basil, and slices of sourdough bread.

Tips & Variations

Use your favorite vegan pesto or make your own for extra freshness.
Swap the courgette for zucchini or summer squash if preferred.
Try adding a sprinkle of nutritional yeast for a cheesy flavor boost.
For added protein, include cooked quinoa or chickpeas.

Storage

Store any leftovers in a sealed container in the refrigerator for 2-3 days. To reheat, warm gently on the stove or in the microwave until heated through. You can also freeze the dish for up to 1 month; thaw fully before reheating.