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Spinach White Bean Pesto Pasta
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Spinach White Bean Pesto Pasta

This Spinach White Bean Pesto Pasta is a creamy, protein-packed twist on classic pesto. Made with fresh spinach, basil, white beans, and nuts, it's a healthy vegan pasta that’s rich, garlicky, and totally satisfying. Toss it with your favorite pasta for an easy, dairy-free pesto that’s perfect for weeknight dinners! 🍃
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner, lunch, Main Course
Cuisine: American, Italian
Diet: Vegan
Keyword: beans, Easy, Pasta, pesto, quick meal
Servings: 4
Calories: 600kcal
Cost: $10

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.