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.

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.

What other recipes can I try?

For more bean-y recipes, how about:

• Roasted Aubergine Creamy Tomato Beans
• Chipotle Roasted Sweet Potato Corn and Bean Salad
• Mango Edamame Sesame and Tahini Quinoa
• Gnocchi with Beetroot Sauce and Beans
• Chargrilled Courgettes with Creamy Butterbean Dip

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 Twitter, Facebook and Pinterest  – please say hello!

With pesto corn beans love x