November 24th, 2024
Recipes
Creamy Pesto Butter Beans
Valentina P
- Difficulty
•
- Time 15"
An easy and delicious 1-pan meal that's ready in under 15 minutes! Made with sautéed broccolini, mushrooms, and butter beans coated in creamy pesto.
How To MakeDiet Type: Plant-based
Shopping List
- 1 (15 ounce) can white beans (such as cannellini or butter beans), drained and rinsed
- 4 ounces cremini mushrooms, sliced
- 4 ounces broccolini, very finely chopped
- 1 handful spinach
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons basil pesto (store-bought or homemade)
- 2 tablespoons non-dairy sour cream (or plain yogurt)
- 1 tablespoon lemon juice
- 2 garlic cloves, chopped
- 1/2 teaspoon nutritional yeast
- 1/4 teaspoon EACH salt and pepper
Instructions
- Step 1: Heat the olive oil in a large frying pan over medium-high heat. Add the garlic and cook for 15 to 30 seconds.
- Step 2: Add the chopped mushrooms and broccolini to the garlic. Season with the salt and pepper. Continue cooking and stirring until the vegetables are soft, about 4 to 5 minutes. Add in the spinach and cook for another minute, or until wilted.
- Step 3: Add the drained beans, pesto, yogurt, lemon juice, and nutritional yeast to the pan. Stir until everything is coated in the creamy sauce.
- Serve: Divide onto plates are enjoy warm with an extra drizzle of olive oil on top.
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What you should eat next
Creamy Pesto Butter Beans
PT15M 1 (15 ounce) can white beans (such as cannellini or butter beans), drained and rinsed 4 ounces cremini mushrooms, sliced 4 ounces broccolini, very finely chopped 1 handful spinach 2 tablespoons extra-virgin olive oil 2 tablespoons basil pesto (store-bought or homemade) 2 tablespoons non-dairy sour cream (or plain yogurt) 1 tablespoon lemon juice 2 garlic cloves, chopped 1/2 teaspoon nutritional yeast 1/4 teaspoon EACH salt and pepper Gluten Free Vegan 3 Servings
Ingredients:
