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.
Courgette & Butter Bean Stew with Pesto Quinoa & Tenderstem Broccoli
A comforting spring stew, starring creamy butter beans, seasonal courgette and sweet leeks. Swirls of velvety cashew cream up the comfort, while sharp sundried tomato paste and juicy olives pack in heaps of flavour. Dish up alongside fluffy pesto quinoa and nutty Tenderstem broccoli. Delish!
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 4 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.)
- 240g Tenderstem broccoli
- 4 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 460g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 30g pitted green olives (Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 2 courgette
- 3 garlic clove
- 1 leek
- 160g quinoa (Quinoa 100%)
Nutritional Information
Calories: 493
Protein: 20g
Carbs: 52g
Fat: 21g
Courgette & Butter Bean Stew with Pesto Quinoa & Tenderstem Broccoli
A comforting spring stew, starring creamy butter beans, seasonal courgette and sweet leeks. Swirls of velvety cashew cream up the comfort, while sharp sundried tomato paste and juicy olives pack in heaps of flavour. Dish up alongside fluffy pesto quinoa and nutty Tenderstem broccoli. Delish!
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a medium frying pan, a medium saucepan, a sieve & a measuring jug
Get the quinoa on
- Add the quinoa to the saucepan of boiling water and boil for 13-14 mins, until cooked, then drain and return to the pan
Prep time
- Trim and slice the leek into 1/2cm half-moons. Finely chop or crush the garlic. Roughly chop the olives. Dice the courgettes into 1cm chunks
Build the dish
- Heat the medium frying pan with 1 tbsp oil on medium heat. Once hot, add the leek and cook for 3-4 mins, until softening. Add the courgette and cook for another 4-5 mins, until golden and softened. Season with salt and pepper. Add the garlic and cook for 1 min more
- Drain and rinse the beans, then add to the pan, along with the olives, cashew cream, the half pack of sundried tomato paste and 150ml hot water
- Bring to the boil and simmer for 8-10 mins, until thickened
Cook the broccoli
- Meanwhile, trim the broccoli
- Bring the medium saucepan filled with salted water to a boil
- Once boiling, add the broccoli and boil for 3-4 mins, until cooked. Drain, then season with salt and pepper
Plate up
- Stir half the pesto into the quinoa. Season to taste with salt and pepper
- Serve the bean stew into bowls, with the quinoa and broccoli alongside. Drizzle over the remaining pesto
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