MC - Leek, butter bean & pesto casserole with quinoa

Name: MC - Leek, butter bean & pesto casserole with quinoa
Cuisine: European, Italian, Mediterranean
Ingredients: 1 head of broccoli; 480g butter beans (drained); 200ml cashew cream; 300g courgette; 3 garlic clove; 1 leek; 4 tbsp basil pesto; 160g quinoa; 1 vegetable stock cube; 120g sundried tomatoes

6 steps

Golden fried leeks, velvety butter beans and cashew cream – this comforting dish makes a soothing midweek meal. Kids won’t believe how much veg we’ve slipped in: including courgettes, sundried tomatoes and broccoli. Cook time: 35 mins Allergens: Celery, Nuts Cuisine: European Key ingredient: Full-of-fibre butter beans

Updated at: Thu, 17 Aug 2023 13:55:56 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories927.9 kcal (46%)

Total Fat37.1 g (53%)

Carbs121.6 g (47%)

Sugars31.9 g (35%)

Protein34.9 g (70%)

Sodium874.1 mg (44%)

Fiber23.3 g (83%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 headbroccoli

480gbutter beans

drained

200mlcashew cream

300gcourgette

3garlic clove

1leek

4 Tbspbasil pesto

160gquinoa

1vegetable stock cube

120gsundried tomatoes

Instructions

Step 1

Boil a kettle. Dissolve the vegetable stock cube in a jug with 300ml boiling water.

Step 2

Thinly slice the leek. Peel the garlic and crush. Drain the butter beans and rinse. Roughly slice the sundried tomatoes. Cut the courgettes into small pieces. Cut the broccoli into florets.

Step 3

Heat a medium-sized, non-stick pan with 2 tbsp oil on a medium heat. Cook the leek and garlic for 3-5 mins, until softened, then add the butter beans, courgettes, sundried tomatoes, vegetable stock and cashew cream. Simmer for 10 mins with a lid on, then add the basil pesto; season with sea salt and black pepper.

Step 4

Meanwhile, rinse the quinoa, then place in a saucepan with 350ml boiling water and a pinch of sea salt. Bring to the boil and allow to boil for 3 mins before turning the heat down to low. Place a lid on the pan and allow to steam for 10 mins, until cooked (the water should be absorbed).

Step 5

Fill a large pan with boiling water and add a pinch of salt. Place the broccoli into the pan and cook on a high heat for 3-4 mins or until cooked but still retaining a slight bite. Drain.

Step 6

To serve, spoon the quinoa, butter bean casserole and broccoli onto warm plates.