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Creamy Asparagus Bean Bowl with Basil Pesto and Lemon Pangrattato

A dreamy creamy bowl of beans packed with seasonal summer greens. Leeks are softened down, with added spinach and asparagus. Simply add a spoon of cream cheese to the mix to give a velvety creamy finish and finish with a crunchy lemony breadcrumb topping and zest basil pesto.

Serves 4


For the pangrattato:

2 slices of sourdough bread 1 lemon 

For the beans:

2 tbsp olive oil

1 leek 

2 cloves of garlic 

1 tsp dried thyme

1 tsp dried oregano 

1/4 tsp chilli flakes 

1 bunch asparagus, roughly chopped

100g baby spinach 

1 700g jar butterbeans (or 2x 400g cans), drained

100g plant based cream cheese

For the pesto:

25g basil 

75ml olive oil 

25g pine nuts 

2 tbsp nutritional yeast 


  1. Heat the oven to 180C fan. Tear the sourdough into small pieces and place on a baking tray. Drizzle with olive oil, season and zest over the lemon. Bake for 10 minutes until golden and crispy. 

  2. Heat a large frying pan over a medium heat with the olive oil. Add the leek and cook until softened but still holding its colour. Add the garlic, dried herbs and chilli frying for 2 minutes. Stir through the asparagus, spinach and butterbeans. Add 100ml of water and bring to a simmer, cover with a lid and steam for 5-7 minutes until the asparagus is cooked through. Stir through the cream cheese, juice of the lemon and taste to season. 

  3. To make the pesto, add everything to a blender or small bowl of a food processor and blend until smooth. Drizzle over the beans to serve with the pangrattato.

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