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 :)
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Servings: 2 servings
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
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
Nutrition Facts
Vegan Pesto and Bean Pasta
Serving Size
1 serving
Amount per Serving
Calories
801
% Daily Value*
Fat
50
g
77
%
Saturated Fat
8
g
50
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Cholesterol
7
mg
2
%
Sodium
1791
mg
78
%
Potassium
1097
mg
31
%
Carbohydrates
65
g
22
%
Fiber
18
g
75
%
Sugar
10
g
11
%
Protein
26
g
52
%
Vitamin A
5875
IU
118
%
Vitamin C
45
mg
55
%
Calcium
318
mg
32
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.