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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

Try my Vegan Pesto and Bean Pasta tonight! It's quick, delicious and packed with flavour. Anytime is a good time for pasta 🙂
5 from 2 votes
Print Pin Rate
Servings: 2 servings
Author: Teri-Ann Carty
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Equipment

  • stove
  • large pot

Ingredients

  • ½ onion mall 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
US Customary - Metric

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!

Nutrition

Serving: 1serving | Calories: 801kcal | Carbohydrates: 65g | Protein: 26g | Fat: 50g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 7mg | Sodium: 1791mg | Potassium: 1097mg | Fiber: 18g | Sugar: 10g | Vitamin A: 5875IU | Vitamin C: 45mg | Calcium: 318mg | Iron: 8mg

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

5 Responses

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

  2. 5 stars
    I made this for dinner tonight and it was delicious! It came together very quickly and was easy to make. The only thing I did different was use my own recipe for homemade pesto. Everyone loved this dish- including picky eaters. I will definitely make this again!

    Reply

    1. Hey Meredith! So happy that you made this for dinner and enjoyed it! Love that you also have your own pesto recipe, making this dish more yours is all the joy! Thanks for the rating and review 🙂

      Reply

  3. 5 stars
    I made this for dinner and came out so so tasty. I added some grilled tofu for extra protein. Thank you so much for the recipe Teri-Ann!!

    Reply

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