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
-
2 tbsp garlic, basil and parsley paste(garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 4 tbsp ground almonds (Nuts)
- 2 courgette
-
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.)
-
200ml almond cream (Nuts)(Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 40g baby spinach
- 240g Tenderstem broccoli
- 10g sunflower seeds
-
460g cannellini beans(cannellini beans, water, salt)
- 120g chestnut mushrooms
-
200g passata(tomatoes, salt, citric acid)
Allergens
Contains:
Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 85Kcal | 401Kcal |
| 355kJ | 1678kJ | |
| Fat | 5.2g | 25g |
| of which saturates | 0.6g | 2.7g |
| Carbohydrates | 5g | 25g |
| of which sugars | 1.4g | 6.8g |
| Protein | 3.2g | 15g |
| Salt | 0.44g | 2.1g |
| Fibre | 2.8g | 13g |
Vegan
1/3 daily fibre
4 of 5 a day
Low sat fat
Creamy Courgette & Cannellini Bean Bake
Layers of vibrant courgette, fibre-rich beans and chestnut mushrooms are the key ingredients in this comforting bake. Instead of traditional béchamel, we use luxurious almond cream. Even better? Each serving provides 8 plant points and 1/3 of your daily fibre!
Cooking Instructions
Cooking Instructions
Before you start
- Pull out a large saucepan, a medium saucepan, a peeler, a sieve, a measuring jug, a small bowl & a medium ovenproof dish
Get started
- Thinly slice the mushrooms
- Heat the large saucepan with 1 tbsp oil on medium heat. Once hot, add the mushrooms and cook for 4-5 mins, until softening
- Meanwhile, peel the courgettes into ribbons. Drain and rinse the beans. Rinse the spinach. Roughly chop the sunflower seeds and set aside for later
Simmer simmer
- Add the garlic herb paste, beans, passata, spinach and 100ml water to the mushroom pan. Season with salt and pepper
- Simmer for 8-10 mins, until thickened
Thicken the cream & prep the crumb
- Add the cream to the medium saucepan on medium heat and bring to a boil for 3-5 mins, until it thickens. Season with salt and pepper
- Meanwhile, mix the ground almonds with 1 tbsp oil and a pinch of salt and pepper in the small bowl
- Turn the grill to high (240C)
Assemble & grill
- Place half the bean mixture into the medium ovenproof dish. Top with a layer of courgette ribbons
- Repeat with the remaining bean mixture and another layer of courgettes. Spread the cream over the top
- Grill for 6-8 mins, until bubbling, then scatter over the crumb
- Return the dish to the middle rack of the oven. Grill for a final 2-3 mins, until golden. Be careful not to burn
Make the pesto broccoli & plate up
- Meanwhile, trim the broccoli
- Rinse the saucepan used for the cream, refill with salted hot water and bring to a boil
- Add the broccoli and boil for 3-4 mins, until cooked, then drain. Return to the pan and toss with the pesto and sunflower seeds
- Serve the bean bake with the pesto broccoli
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