Creamy Pea Pesto White Bean Skillet (Vegan)
This vegan Creamy Pea Pesto White Bean Skillet is ready in just 25 minutes! It combines bright spring peas, fresh herbs, and protein-packed navy beans in a bright and zesty one-pan meal. Perfect for busy weeknights or meal prep, and tastes even better as leftovers!
Ingredients
- 1 cup peas
- ½ cup fresh basil, plus more for garnish
- ½ cup fresh mint
- ¼ cup pine nuts
- ¼ cup nutritional yeast
- 4 cloves garlic
- Zest of 1 large lemon, plus its juice (about 2-3 tablespoons)
- 1 teaspoon salt
- ½ teaspoon red chili flakes
- 6 tablespoons olive oil, divided
- 1 small white onion, diced
- 4 cloves fresh minced garlic
- 2 (15-ounce) cans navy beans, drained and rinsed
- ¾ cup extra creamy non-dairy milk
- ½ cup vegan parmesan, plus more for garnish
Instructions
- First, make the pesto. In a food processor bowl, combine the peas, basil, mint, pine nuts, nutritional yeast, garlic, lemon zest and lemon juice, salt, and red chili flakes. Pulse a few times until coarsely chopped but not pureed.
- With the food processor running on low, slowly drizzle in 4 tablespoons of the olive oil through the feed tube. Once all the oil is incorporated, taste and adjust seasonings, if necessary. Set aside.
- Heat the remaining 2 tablespoons of olive oil in a large sauté pan over medium-high heat.
- Once the oil is hot, add the onion and cook, stirring often, until translucent, 2 to 3 minutes.
- Add the garlic and cook another 1 to 2 minutes.
- Next, add the reserved pesto and non-dairy milk, stirring to combine.
- Pour in the beans and toss to coat. Reduce the heat to medium-low and simmer for 5 to 10 minutes.
- Sprinkle in the parmesan and stir until fully incorporated and melted throughout.
- Serve immediately with a sprinkle of parmesan and enjoy!
Video
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