Pesto Courgette Corn and Butterbeans (Vegan High-Protein)

These Pesto Courgette Corn and Butterbeans are the perfect summery yet warming dish of beans and summery produce. Ready in 30 minutes, this recipe is high in protein, naturally vegan and gluten-free.

I am obsessed with butterbeans right now, and this summery vibrant green dish is my new favourite way to eat them. This recipe tastes amazing on the same day or for days after, so I love making up a big batch to enjoy throughout the week. I have recently had this with bread for lunch and then with pasta for dinner, the possibilities are endless. It’s a perfect recipe to celebrate summer produce like courgettes and corn, while it’s also warming for those cooler summer evenings. The best part is that it comes together in one pan with a handful of ingredients and maximum flavour.

Bread in a pan of creamy beans and courgettes
Pesto Courgette Corn and Butterbeans

Why will I love this recipe?

This recipe is amazing:

  • Fresh, summery and vibrant
  • Creamy, zingy and herby
  • Packed with vegetable goodness
  • Makes the most of summer produce
  • Packed with protein and fibre
  • High in antioxidants, vitamins and minerals
  • Ready in one pan
  • Cooks in less than 30 minutes
  • Healthy, wholesome and filling
  • Great for summer but also in the cooler months
  • Delicious with bread for lunch
  • Ideal with pasta for dinner
  • Great for batch cooking or meal prep
  • Ideal as leftovers for one
  • Great for feeding a crowd
  • Contains gut-boosting ingredients like fermented yoghurt and miso paste

If you already love the sound of these beans, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

You can see the ingredients with weights in the recipe card, and see my favourites in the “shop the recipe” section below.

For the beans:

  • Olive oil: for frying off.
  • Spring onion: or use white or red onion, but I like to use the whites and greens from the spring inions as they cook quickly, and I love the subtler flavour.
  • Garlic: for flavour.
  • Courgette: this is great in the summer and adds so much chunky goodness.
  • Sweetcorn: I use tinned corn here, but you can also use fresh while it’s in season.
  • Butterbeans: I use the Bold Bean Co butterbeans which are so juicy and plump. Make sure to keep the bean liquid (like aquafaba) to add to the sauce.
  • Thick coconut yoghurt: or you can use coconut cream to make this really creamy. I use the Cocos Organic natural yoghurt which is ideal in this savoury dish.
  • Vegan pesto: I use the Sacla’ vegan pesto which is my favourite, just check the ingredients for milk, cheese, gluten and nuts, where needed. You can also make your own pesto, see my recipe here.
  • Miso paste: I use the white miso paste to keep this dish lighter in colour while still adding the rich umami flavour and gut-loving fermented goodness.
  • Salt and pepper: for flavour.
  • Baby spinach: to add some more green goodness. Add this at the end to wilt and serve while still fresh.
  • Fresh basil: for a fresh mediterranean flavour to compliment the pesto.
  • Lemon juice: this adds a touch of zing at the end and lifts the whole dish.

And to serve, I love this with more yoghurt, basil, toasted pine nuts and then with some bread or pasta.

Is this gluten-free and nut-free?

This is naturally gluten-free, as long as your bread or pasta is gluten-free. To keep this nut-free, make sure that your pesto is nut-free (you can make my seed pesto here) and swap the pine nuts on top for seeds.

How do I make this?

This is ready in a few steps:

  • Fry off the onion and garlic: until soft.
  • Add the courgette: and fry for 10 minutes to char.
  • Add in the corn: and fry again to cook the corn through.
  • Combine the pesto, miso and bean liquid: to make a smooth paste.
  • Pour the beans, coconut yoghurt and pesto mix into the pan: and stir well to warm through.
  • Add in the spinach and lemon: and cook for a few minutes to wilt the leaves.
  • Serve in bowls with more yoghurt, basil and pine nuts: with pasta or bread.

How long will it last?

Once made, eat straight away or allow to cool and keep in a sealed container in the fridge for 2-3 days or in the freezer for 1 month and allow to defrost before warming back up.

A bowl of pesto greens and beans with bread
Pesto Courgette Corn Beans

What other recipes can I try?

For more bean-y recipes, how about:

A bowl of Pesto Courgette Corn and Butterbeans

Pesto Courgette Corn and Butterbeans (Vegan High-Protein)

Yield: 3
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

These Pesto Courgette Corn and Butterbeans are the perfect summery yet warming dish of beans and summery produce. Ready in 30 minutes, this recipe is high in protein, naturally vegan and gluten-free.

Ingredients

For the Butterbeans:

  • 1 tbsp olive oil
  • 2 spring onions, sliced
  • 3 garlic cloves, crushed
  • 1 large courgette
  • 1 tin sweetcorn, drained (drained weight 160g)
  • 1 tin butterbeans (drained weight 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

To Serve:

  • 3-4 tbsp thick coconut yoghurt
  • 3-4 slices sourdough or other bread
  • 3 tbsp pine nuts, toasted
  • Fresh basil

Instructions

  1. Trim the top and end off the courgette and slice in half lengthways. Now chop the courgette on the diagonal into chunks (or into ½ moon slices). Drain the sweetcorn and discard the liquid, now drain the butterbeans but keep the liquid, known as aquafaba (or bean water). Measure out 150ml of liquid.
  2. Into a large frying pan, add the olive oil and, once hot, add the spring onion and garlic. Fry off for 1 minute to soften and then add the courgette with some salt and pepper. Fry off over a medium-high heat for 10 minutes to soften and char the courgette.
  3. Now add in the sweetcorn and fry again for 5 minutes.
  4. Meanwhile, in a small bowl, combine the pesto, miso and the butterbean liquid until smooth.
  5. Into the pan, add the butterbeans, coconut yoghurt and the pesto paste. Stir through and cook for 5 minutes to warm through before adding the spinach, basil and lemon juice. Stir again to wilt the leaves and all to heat up.
  6. Serve in bowls topped with some coconut yoghurt, bread, pine nuts and fresh basil.
  7. Enjoy straight away or allow the beans to cool and store in the fridge in a sealed container for 2-3 days. Or, freeze for 1 month and allow to defrost before warming back up.

Shop the recipe

Stay in touch

I look forward to hearing what you think of these Pesto Courgette Corn and Butterbeans so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With pesto corn beans love x

  1. Anonymous says:

    Thanks so much! My daughter and I had it for dinner tonight and it was wonderful. I used soy yogurt since she is allergic to coconut and it was absolutely delicious.

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