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 :)
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!