This vegan beanotto recipe is a plant‑based dinner that overdelivers on comfort and flavour. Cooked in the style of risotto, the beans form a rich, velvety base, lifted by smoky artichokes and tender asparagus. Fold in the almond spread and everything comes together in a creamy bowl, finished with a sharp, nutty pesto. It is an easy way to make spring vegetables the star of the show.
Marks & Spencer
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30MIN
Total time
Ingredients
Servings
4
1
M&S Remarksable Value brown onion, finely diced
2 jars
(430 g each)
(430 g each)
M&S Collection Spanish white beans
1 tub
(162 g)
(162 g)
M&S chargrilled artichokes, drained, roughly chopped
1
M&S white wine, garlic and herb flavour pot
1/2
M&S Remarksable Value lemon, zest and juice
1 handful
M&S fresh parsley, finely chopped
20 g
toasted pine nut kernels, roughly chopped
1 tbsp
olive oil
200 g
M&S asparagus bundle, cut into small pieces
1cm pieces
70 g
M&S Plant Kitchen creamy almond spread
Nutrition per serving
Calories
413kcal
Fat
21.0 g
Saturates
2.1 g
Sugars
4.9 g
Salt
743.8 mg
