Spinach White Bean Pesto Pasta
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You know that moment when you take a bite of something so creamy, garlicky, and packed with flavor that you immediately question why you ever bought store-bought sauce? Yeah, that’s exactly what this dairy-free Spinach White Bean Pesto Pasta will do. It’s rich, vibrant, and secretly loaded with protein, thanks to the magical powers of white beans!
This is the kind of vegan pesto pasta that feels indulgent but is actually pretty wholesome. Plus, it’s ridiculously easy to make. If you can press a button on a food processor and boil pasta, you’ve got this.
Ingredients You Need
Spinach White Bean Pesto Pasta Recipe
- 3 cups baby spinach
- 1 cup basil leaves
- 1 medium lemon, juiced
- ¼ cup olive oil
- 1/2 cup almonds, walnuts or pine nuts
- 1 teaspoon garlic powder or 1 garlic clove, add more if you want
- 1 15 oz can white beans, drained well
- 2 tablespoons grated vegan parmesan cheese or nutritional yeast, add more if you want
- ½ teaspoon fresh black pepper
- 1 teaspoon sea salt
- 1 pound pasta of choice
Instructions How to Make Our Vegan Spinach White Bean Pesto Pasta
- Bring a large pot of 2 tablespoons of salt to a boil. Cook pasta, stirring occasionally, until very al dente (2–3 minutes less than package directions).
- While you’re cooking the pasta, in a food processer add the lemon juice, olive oil, salt and garlic powder/garlic clove, basil, spinach, nuts, drained white beans, salt, pepper and parmesan. Process on high about 2-4 minutes until the mixture is a creamy pesto sauce.
- Test the texture and consistency of the spinach white bean pesto. It will continue to thicken as it sits. If you want a thinner sauce, add water 1-2 tablespoons at a time and process again until you have the right consistency.
- Once the pasta is cooked, add your pesto sauce and mix together using tongs.
- Serve your dairy-free pesto with more parmesan and devour!
Why You’ll Love This Dairy-Free Spinach White Bean Pesto Recipe
- Ultra Creamy Without Dairy – No need for cheese or heavy cream! White beans make the sauce luscious and smooth.
- Packed with Greens – Spinach and basil bring freshness, flavor, and a boost of vitamins.
- Super Easy to Make – Blend everything, toss with pasta, and boom! you’re a kitchen rockstar.
- Protein-Packed – White beans add a sneaky dose of plant-based protein, making this a satisfying meal.
- Customizable – Swap the nuts, adjust the garlic, or make it gluten-free with your favorite pasta.
Health Benefits of Spinach White Bean Pesto
This vegan pasta dish isn’t just about great taste. It’s also loaded with nutrients that will make your body as happy as your taste buds.
- Spinach – Full of iron, vitamins A and C, and antioxidants. Basically, a superhero in leafy green form.
- White Beans – These little guys are packed with fiber and protein, keeping you full and satisfied.
- Basil – Not just for flavor, basil has anti-inflammatory properties and is rich in vitamin K.
- Nuts – A great source of healthy fats and vitamin E, which helps keep your skin glowing.
- Olive Oil – Heart-healthy and full of antioxidants. Drizzle extra for good measure!
More Ways to Enjoy This Dairy-Free Spinach White Bean Pesto Pasta
This white bean pasta sauce is super versatile! Try it in:
- Zucchini noodles – A low-carb, veggie-packed option.
- As a spread – Slather it on sandwiches or wraps for extra flavor.
- Pizza sauce – Swap it for tomato sauce and top with veggies.
- Dip for veggies – Use it as a healthy, garlicky dip.
FAQs
Can I use a different type of bean?
Absolutely! Chickpeas or cannellini beans work well, but white beans are the creamiest choice.
What pasta works best with this?
Short pasta like fusilli, penne, or rigatoni holds onto the sauce beautifully, but spaghetti or linguine also work.
Is this pesto nut-free?
You can make this spinach pasta recipe nut-free by using sunflower seeds or hemp seeds instead.
Can I make this oil-free?
Yes! Replace the olive oil with extra lemon juice and a bit of water for a lighter version.
Time to Make Some Vegan Pesto Pasta!
Now that you know how easy it is to make this healthy vegan pasta, what are you waiting for? Whip up a batch, grab a big bowl, and enjoy every creamy, garlicky bite. And hey, if you end up licking the plate, I won’t judge.
Let me know how your spinach pasta recipe turns out in the comments! Happy cooking! 🍃
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Spinach White Bean Pesto Pasta
Ingredients
- 3 cups baby spinach 90g
- 1 cup basil leaves 25g
- 1 medium lemon juiced (about 2 tablespoons / 30ml)
- ¼ cup olive oil 60ml
- ½ cup almonds walnuts, or pine nuts (60g)
- 1 teaspoon garlic powder or 1 garlic clove add more if desired
- 1 15 oz can white beans, drained (425g)
- 2 tablespoons grated vegan parmesan cheese or nutritional yeast add more if desired
- ½ teaspoon fresh black pepper
- 1 teaspoon sea salt
- 1 pound pasta of choice 450g
Instructions
- Bring a large pot of salted water (about 2 tablespoons of salt) to a boil. Cook the pasta until very al dente, about 2–3 minutes less than the package instructions.1 pound pasta of choice
- While the pasta cooks, add the lemon juice, olive oil, salt, garlic, basil, spinach, nuts, drained white beans, black pepper, and vegan parmesan to a food processor. Blend on high for 2–4 minutes until smooth and creamy.3 cups baby spinach, 1 cup basil leaves, 1 medium lemon, ¼ cup olive oil, ½ cup almonds, 1 teaspoon garlic powder or 1 garlic clove, 1 15 oz can white beans, drained (425g), ½ teaspoon fresh black pepper, 1 teaspoon sea salt, 2 tablespoons grated vegan parmesan cheese or nutritional yeast
- Check the consistency of the pesto. If it's too thick, add water 1–2 tablespoons at a time and blend again until desired consistency is reached.
- Once the pasta is cooked, drain it and toss with the pesto sauce using tongs to coat evenly.
- Serve immediately with extra vegan parmesan on top, and enjoy!
Notes
- Adjust consistency: If the pesto is too thick, add water 1–2 tablespoons at a time until smooth.
- Salt the pasta water: This enhances the overall flavor of the dish.
- Use any nuts: Almonds, walnuts, or pine nuts all work, pick your favorite!
- Make it nut-free: Swap nuts for sunflower or hemp seeds.
- Storage: Store pesto separately for up to 5 days in the fridge or freeze for 3 months.
