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Vegan Pesto and Bean Pasta

Try my Vegan Pesto and Bean Pasta tonight! It's quick, delicious and packed with flavour.

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Happy Sunday everyone! It’s been a hot minute since I’ve posted a recipe. October has snowballed into quite the busy month so this little lady has been head down and crushing it. I’m pleased to say I can see the clearing in sight! SOME of you may know that I love pesto. Like my love for pesto runs deep. I make MANY variations of this versatile condiment as the options are quite literally endless and I think that is why I love it so much. Any greens and any nuts will do. One of my proudest pesto recipes is my dill pesto. It’s been saved a bazillion times on Instagram and for good reason. It’s delicious and uses up allllll the dill that you have no idea what to do with😂 

Cooking doesn’t have to be complicated. It can be easeful when you realize there are no rules. So go ahead, make a pesto with what you have on hand and use up what is in your crisper. You may surprise yourself with your tasty result.

For this pasta I used asparagus, frozen peas, spinach and sprouts. Basically everything I had that was green went into the pan. I am a firm believer in making balanced nutritious meals so I needed to add a protein and white beans were exactly what the pasta was asking for.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Vegan Pesto and Bean Pasta

Teri-Ann Carty
Try my Vegan Pesto and Bean Pasta tonight! It's quick, delicious and packed with flavour. Anytime is a good time for pasta 🙂
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Dinner, Lunch, Main Course
Servings 2

Equipment

  • stove
  • large pot

Ingredients
  

  • ½ onion (small diced)
  • 1 large clove garlic (minced)
  • ½ tsp chilli flakes
  • 2 tbsp olive oil
  • 8 spears asparagus (cut in 1 inch pieces)
  • 1 cup frozen peas
  • 1½ cups canned navy beans (rinsed)
  • 2 cups wild spinach
  • handful micro greens
  • ¾ cup homemade pesto, cilantro, dill, parsley
  • 1 bag mezzi rigatoni
  • ½ cup hot pasta water
  • vegan parmesan

Instructions
 

  • Cook pasta till al dente in salted boiling water.
  • Reserve a cup of pasta water before draining.
  • Sweat onion, chilis and garlic, add in asparagus sauté for several minutes.
  • Add in a splash of pasta water.
  • Toss in peas and spinach, sauté for two minutes.
  • Add in pesto and cooked pasta, toss to combine.
  • Add in 1/4-1/2 cup pasta water, micro greens and cheese.
  • Season with salt and cracked pepper. Toss again.
  • Serve immediately in a bowl with extra cheese!
Keyword beans, dairy free, gluten free, pasta, pesto, plant based, vegan

One Response

  1. Pingback: Dill Pesto Salmon - Teri-Ann Carty

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