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–+ servings

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
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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.