Vegan Pesto Pasta with Beans and Sun-Dried Tomatoes

Name: Vegan Pesto Pasta with Beans and Sun-Dried Tomatoes
Cook time: 20 min
Total time: 20 min
Yield: 4 serving
Ingredients: 9 oz or 250 g pasta; ½ cup or ½ batch Vegan Pesto; One oz or 400 g can cannellini beans; ½ cup or 30 g sun-dried tomatoes in oil; Salt and freshly ground black pepper; Vegan Parmesan; fresh basil leaves

User Reviews

4.8

18 reviews

Excellent

Cook Time
mins
Total Time
20 mins
Servings
4
Calories
414 kcal
Course
Main Course
Cuisine
Mediterranean, Italian

Vegan Pesto Pasta with Beans and Sun-Dried Tomatoes

Maisie Perez

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This creamy, delicious, healthy, satisfying vegan pesto pasta is the perfect marriage of comfort food and culinary art that comes together quickly and simply.

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Ingredients

Servings

9 oz or 250 g pasta fusilli, farfalle, fettuccine, etc
½ cup or ½ batch Vegan Pesto
One oz or 400 g can cannellini beans drained
½ cup or 30 g sun-dried tomatoes in oil chopped
Salt and freshly ground black pepper to taste
Vegan Parmesan to serve, (optional)
fresh basil leaves to garnish

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Instructions

Cook pasta until al-dente according to the instructions on the package, drain and reserve ½ cup pasta water.
While pasta is cooking, microwave the drained cannellini beans and chopped sun-dried tomatoes until warm.
When pasta is ready, add vegan pesto, beans and sun-dried tomatoes. Add a few tablespoons of pasta water to thin it up if necessary. Season with salt and black pepper to taste. Sprinkle with vegan parmesan (optional). Garnish with basil leaves. Enjoy!

Notes

Store leftovers in the fridge for up to 2 days. To reheat this pesto pasta, microwave it or warm on the stove.
Keep up to 1/2 cup of starchy pasta water to thin the sauce. Add the water gradually, starting with 1 tablespoon, after you have combined pasta and vegan pesto.
Use regular pesto for a non-vegetarian version. Just FYI, Parmesan cheese, which is normally added in traditional pesto, is NOT vegetarian.
Try wild garlic pesto or kale pesto to spice things up.
You can also use dry-packed sun-dried tomatoes. In this case, cook them together with pasta and chop after straining.
Chickpeas, navy beans or any white beans can be substituted for cannellini beans.
You can use gluten-free pasta or whole grain pasta for this recipe.

Nutrition Information

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Calories 414kcal (21%) Carbohydrates 56g (19%) Protein 11g (22%) Fat 16g (25%) Saturated Fat 2g (10%) Cholesterol 2mg (1%) Sodium 359mg (15%) Potassium 605mg (17%) Fiber 4g (16%) Sugar 2g (4%) Vitamin A 975IU (20%) Vitamin C 30.1mg (33%) Calcium 75mg (8%) Iron 1.8mg (10%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 414 kcal

% Daily Value*

Calories	414kcal	21%
Carbohydrates	56g	19%
Protein	11g	22%
Fat	16g	25%
Saturated Fat	2g	10%
Cholesterol	2mg	1%
Sodium	359mg	15%
Potassium	605mg	13%
Fiber	4g	16%
Sugar	2g	4%
Vitamin A	975IU	20%
Vitamin C	30.1mg	33%
Calcium	75mg	8%
Iron	1.8mg	10%