The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 6 baby potatoes
- 180g Tenderstem broccoli
-
2 tbsp green pesto(Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 2 garlic clove
- 1 shallot
- 120g chestnut mushrooms
- 110g baby tomatoes
-
230g butter beans(Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
-
2 tbsp sundried tomato paste(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
-
80g coconut yoghurt(Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- ½ tsp chilli flakes
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 92Kcal | 579Kcal |
| 383kJ | 2421kJ | |
| Fat | 4.8g | 31g |
| of which saturates | 1.5g | 9.4g |
| Carbohydrates | 9g | 54g |
| of which sugars | 1.9g | 12g |
| Protein | 2.9g | 19g |
| Salt | 0.23g | 1.4g |
| Fibre | 2.7g | 17g |
Ingredients
Ingredients
- 180g Tenderstem broccoli (use half)
- 6 baby potatoes
-
2 tbsp green pesto (use half)(Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 110g baby tomatoes (use half)
- 120g chestnut mushrooms (use half)
- 1 shallot (use half)
-
80g coconut yoghurt (use half)(Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 2 garlic clove
-
2 tbsp sundried tomato paste (use half)(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
-
230g butter beans (use half)(Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 0.5 tsp chilli flakes (use half)
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 89Kcal | 700Kcal |
| 372kJ | 2927kJ | |
| Fat | 3.9g | 31g |
| of which saturates | 1.2g | 9.4g |
| Carbohydrates | 10g | 79g |
| of which sugars | 1.8g | 14g |
| Protein | 2.7g | 22g |
| Salt | 0.19g | 1.5g |
| Fibre | 2.4g | 19g |
Vegan
1/3 daily fibre
4 of 5 a day
Sundried Tomato Butter Beans with Roast Potatoes & Pesto Tenderstem Broccoli
We think you'll love this Mediterranean stew! Here we simmer fibre-filled butter beans, juicy tomatoes and umami mushrooms, alongside sharp sundried tomato paste, fragrant garlic and creamy coconut yoghurt. Dish up with crispy potatoes and pesto-roasted Tenderstem broccoli. So satisfying.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas 7 / air fryer 190C
- Line a baking tray with parchment paper
- Pull out a medium frying pan, a sieve & a measuring jug
Get the potatoes on
- Quarter the potatoes
- Place onto the lined baking tray, drizzle with 1 tsp olive oil and season with salt
- Roast for 20 mins / air fryer 15 mins
Finish the prep
- Meanwhile, finely chop the garlic. Finely dice the shallot. Thinly slice the mushrooms. Halve the tomatoes. Drain and rinse the butter beans
Build the dish
- Heat the medium frying pan with 2 tsp olive oil on medium heat. Once hot, add the mushrooms and cook for 3-4 mins, until softening. Season with salt and pepper. Add the shallot and cook for for 2-3 mins. Add the garlic and cook for another 1 min
- Stir in the butter beans, sundried tomato paste, tomatoes, yoghurt, chilli flakes (for those who'd like the heat) and 50ml water (25ml for 1 person). Season with salt and pepper
- Bring to a boil and simmer for 4-5 mins, until the sauce has thickened. Add a splash of water if needed and season to taste
Make the pesto broccoli
- Trim the broccoli
- After 20 mins in the oven / air fryer 15 mins, add the broccoli to the tray and toss with the pesto and 1 tsp olive oil
- Roast together for a final 10 mins / air fryer 5-7 mins, until soft and golden
Plate up
- Share between bowls, with the roasted potatoes and pesto broccoli alongside
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