Pesto Courgette, Corn, and Butterbeans (Vegan High-Protein) Recipe
A vibrant vegan high-protein dish combining tender courgette, sweetcorn, and butterbeans in a creamy coconut and pesto sauce, finished with fresh herbs and toasted pine nuts. Perfectly served with crunchy sourdough bread, this flavorful meal is quick to prepare and packed with wholesome ingredients.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Vegan, Plant-Based
- Diet: Vegan
Ingredients
Scale
Vegetables and Legumes
- 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
Dairy Alternatives and Sauces
- 120g thick coconut yoghurt or coconut cream
- 3 tbsp vegan pesto
- 1 tbsp white miso paste
- 3–4 tbsp thick coconut yoghurt (for serving)
Other Ingredients
- 1 tbsp olive oil
- 3–4 slices sourdough or other bread
- 3 tbsp pine nuts, toasted
- Salt and pepper (to taste)
Instructions
- Prepare Ingredients: Trim the ends off the courgette and slice it lengthwise in half. Chop into diagonal chunks or ½ moon slices. Drain the sweetcorn completely. Drain the butterbeans but reserve 150ml of the aquafaba (bean liquid) for later use.
- Cook Aromatics and Courgette: Heat olive oil in a large frying pan over medium-high heat. Add sliced spring onions and crushed garlic. Fry for 1 minute until softened and fragrant. Add courgette pieces, season with salt and pepper, and cook for 10 minutes, allowing the courgette to soften and take on some char.
- Add Sweetcorn: Stir in the drained sweetcorn and fry for an additional 5 minutes to heat through and blend flavors.
- Make Pesto Miso Mixture: In a small bowl, whisk together the vegan pesto, white miso paste, and reserved butterbean aquafaba until smooth and well combined.
- Combine Butterbeans and Sauce: Add butterbeans, coconut yoghurt (120g), and the pesto-miso mixture to the pan. Stir well and cook for 5 minutes until heated through.
- Add Greens and Lemon: Stir in baby spinach, fresh basil leaves, and lemon juice. Cook briefly until the greens wilt and everything is warmed evenly.
- Serve: Spoon the mixture into bowls. Top with extra coconut yoghurt (3-4 tbsp), toasted pine nuts, and additional fresh basil. Serve immediately with slices of sourdough or your choice of bread.
- Storage: Enjoy fresh or store leftovers in an airtight container in the fridge for 2-3 days. Alternatively, freeze for up to 1 month. Thaw and reheat gently before serving.
Notes
- Use thick coconut yoghurt or coconut cream for the creamiest texture and best flavor.
- Keep the butterbean liquid (aquafaba) to add moisture and help make the sauce smooth and creamy.
- To toast pine nuts, place them in a dry pan over medium heat and stir frequently until golden and fragrant, about 2-3 minutes.
- This recipe is ideal for meal prep and works well served warm or at room temperature.
- For gluten-free option, serve with gluten-free bread instead of sourdough.
Keywords: vegan pesto, courgette recipe, high protein vegan meal, butterbeans recipe, coconut yoghurt sauce, healthy vegan dinner
