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High-Protein Pesto White Bean Skillet

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Busy weeknights don't need to be unhealthy! This High-Protein Pesto White Bean Skillet is quick, easy, and packed with big flavors in just one skillet! Whether you’re serving it over pasta, grains, or crusty bread, this dish is delicious, satisfying, and sure to become a new favorite!
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High Protein Creamy Pesto White Bean Skillet

Say hello to your new favorite weeknight dinner! Make this High-Protein Pesto White Bean Skillet tonight and have leftovers for tomorrow! This one-pan wonder is packed with herby, garlicky goodness and a serious protein punch! Creamy white beans get cozy with a vibrant, dairy-free pesto, all simmered to perfection in a hearty, savory sauce. Made with cannellini beans, dairy-free pesto, and extra firm tofu, this skillet is packed with protein and flavor while keeping things light and nourishing. The extra firm tofu is the secret weapon for additional protein and an ultra-creamy texture!

Serve it over your favorite grains, pile it onto toast, or just grab a spoon and dig in. It’s easy, satisfying, and comes together faster than you can say, “wait, this is good for me?!” Busy weeknights are about to be a lot tastier with this protein-packed meal skillet dinner!

High Protein Pesto White Bean Skillet Ingredients

This creamy pesto white bean skillet is made with wholesome, plant-based ingredients that deliver major flavor and nutrition in every bite!

  • Yellow Onion: This aromatic is essential to adding flavor to this dish.
  • Fresh Basil & Baby Spinach: These nutrient-packed greens bring vibrant color and flavor.
  • Hemp Seeds: Little but mighty, these seeds pack protein and a subtle texture to the sauce keeping it nut free.
  • Nutritional Yeast: Essential for building that cheesy flavor that is signature to pesto.
  • Lemon Juice: Brightens everything up and balances the richness.
  • Tahini & Extra Firm Tofu: Create a silky, creamy texture while adding plant-based protein to the sauce.
  • Capers: A secret ingredient for a salty, briny kick that makes the pesto pop!
  • Butter Beans: The creamy, hearty base of the dish that soaks up all the flavor. Any white bean will work such as navy or cannellini.
  • Cherry Tomatoes & Balsamic Vinegar: Bursts of sweetness and acidity make this skillet irresistible.
  • Dairy-Free Ricotta or Greek Yogurt: The perfect finishing touch for extra creaminess.
  • Crushed Red Peppers: A hint of heat to bring all the flavors together, add as much or as little as you’d like!
baby spinach leaves on a wooden cutting board
Fresh grape tomatoes on a wooden cutting board

How to Make This Pesto White Bean Skillet

This one-pan meal is as easy as it gets! Follow these simple steps to get dinner on the table in no time.

Sauté the Onion

Heat a large cast iron skillet over medium heat with a splash of water or olive oil. Sauté the diced onion until soft and fragrant, about 4-5 minutes.

Create the Pesto Sauce

In a blender, combine basil, spinach, hemp seeds, nutritional yeast, lemon juice, tahini, tofu, capers, and water. Puree until smooth, seasoning to taste with salt and pepper.

Simmer the Skillet

Add butter beans and pesto sauce to the skillet, bringing everything to a gentle simmer. Stir in cherry tomatoes and remaining spinach, then cover and let cook until the tomatoes soften.

Finish & Serve

Smash some of the beans for a thicker texture, then serve hot with dairy-free ricotta, balsamic drizzle, and crushed red peppers. Enjoy with crusty bread, your favorite pasta, or rice!

How to Customize This Creamy White Bean Pesto Skillet

Customizing this creamy white bean pesto skillet is easy as this recipe is the perfect base for experimenting. Swap out the butter beans for cannellini beans, chickpeas, or navy beans for a different texture while maintaining the high protein content. If you prefer an extra creamy pesto, stir in a splash of coconut milk or cashew cream to enhance the richness.

Boost the protein by adding cooked quinoa or tempeh crumbles. Increase your greens by tossing in additional spinach, roasted veggies or serving alongside a salad. For a bit of heat, a sprinkle of crushed red pepper flakes or a spoonful of harissa brings just the right amount of spice.

Ways to Serve Your Pesto White Bean Skillet

This pesto white bean skillet is delicious on its own but can also be served in a variety of ways. It is absolutely delicious as a pasta dish, pair it with your favorite gluten free pasta and you’ve just increased the serving portions. Pair it with crusty bread, like toasted sourdough or gluten-free bread, to scoop up all the creamy pesto sauce. If you want to keep things high protein opt for quinoa. This also pairs wonderfully with rice, roasted vegetables or a fresh green salad.

Storing Your Leftover Pesto Bean Skillet

Call this white bean pesto recipe the champion of meal prepping because this dish stores perfectly in the fridge. To keep it fresh, store leftovers in an airtight container in the refrigerator for up to four days. If you want to make a batch ahead of time, freeze portions in a sealed container for up to three months. When you’re ready to enjoy, all you need to do is thaw overnight and reheat over the stove. To reheat the pesto beans, warm them over medium heat on the stove, adding a splash of water or vegetable broth to bring back the creamy consistency. 

Why You’ll Love This Easy White Bean Pesto Skillet

I cannot think of a single reason why you wouldn’t absolutely swoon over this skillet dinner! Imagine a dish that is quick to make, easy to enjoy and makes a large enough portion to feed the whole family or meal prep for the week. This easy white bean pesto skillet is ready in a flash making it the perfect 30 minute meal. As a one-pan meal, it delivers maximum flavor with fewer dishes to clean, making it ideal for busy nights. If all of that isn’t enough, it’s also high protein so enjoy it as a hearty lunch post workout or as a quick weeknight dinner!

Other Skillet Dinner Recipes to Try!

If you love this pesto bean skillet, try these other quick & easy one-pan meals:

Creamy Roasted Red Pepper White Bean Skillet

Creamy Sweet Potato Lentil Skillet

Garlicky Spaghetti Squash Skillet

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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creamy green pesto white bean skillet with dollops of yogurt and red pepper flakes
Jackie Akerberg

High Protein Pesto White Bean Skillet

5 from 2 votes
Print Recipe Pin to Pinterest!
Busy weeknights don't need to be unhealthy! This High-Protein Pesto White Bean Skillet is quick, easy, and packed with big flavors in just one skillet! Whether you’re serving it over pasta, grains, or crusty bread, this dish is delicious, satisfying, and sure to become a new favorite!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Course, Meal Prep
Calories: 251

Equipment

  • stove

Ingredients
  

  • ½ yellow onion, diced
  • 2 cups fresh basil
  • 4 cups baby spinach
  • ¼ cup hemp seeds
  • ⅓ cup nutritional yeast
  • 1 lemon, juiced
  • 1 tbsp tahini
  • 8 oz extra firm tofu
  • 2 tbsp capers
  • ¼ cup water
  • salt and pepper, to taste
  • 28 oz (2 cans) butter beans, drained
  • 12 oz cherry tomatoes
  • 2 tbsp balsamic vinegar of Modena
  • ½ cup dairy free ricotta, or greek yogurt
  • ½ tsp crushed red peppers

Method
 

  1. Heat a large cast iron skillet over medium low heat and add a splash of water or cooking oil to coat. Add in the onion and sauté for 4-5 minutes until tender and fragrant.
  2. Meanwhile, add the basil, 3 cups of spinach, hemp seeds, nutritional yeast, lemon juice, tahini, tofu, capers, and water to a blender. Puree until smooth and creamy, adding more water if needed and seasoning to taste with salt and pepper.
  3. Once the onion is tender, add in the beans and pour in the sauce. Bring to a gentle simmer and add in the tomatoes and remaining spinach. Cover and simmer until tomatoes are soft and juicy. Use the back of a wooden spoon to slightly smash.
  4. Serve hot, topped with ricotta or greek yogurt, drizzled with balsamic and sprinkled with finishing salt and crushed red peppers. Grab a hunk of toasted crusty bread for dunking, serve over rice, or eat by the spoonful!

Nutrition

Serving 1servingCalories 251kcalCarbohydrates 30gProtein 17gFat 8gSaturated Fat 1gPolyunsaturated Fat 4gMonounsaturated Fat 1gSodium 609mgPotassium 717mgFiber 9gSugar 4gVitamin A 2677IUVitamin C 30mgCalcium 105mgIron 6mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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4 Responses

  1. 5 stars
    I made this yesterday to meal prep for my lunches this week and OMG. It is absolutely fantastic. I added extra water to thin down the sauce, omitted the tahini, and added garlic while cooking the onion. I am not vegan but I am trying to incorporate more beans and tofu into my diet. However, I did add some chicken to this meal and then served it over spaghetti squash. Delish!

    Reply

    1. Hey Ella! I’m glad that you were able to make this recipe work for you and the way that you eat. I am glad that you’re working on adding more tofu and beans into your diet – they are always a good thing to consume! Thanks so much for taking the time to rate and review 🙂

      Reply
5 from 2 votes

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