Vegetarian Pesto Pasta Recipe
User Reviews
4.5
75 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
30 mins
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Servings
2 large servings
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Calories
722 kcal
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Course
Main Course
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Cuisine
Italian
Vegetarian Pesto Pasta Recipe
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Create a weeknight wonder in just 30 minutes with our Vegetarian Pesto Pasta, a harmonious blend of tender beans, filling pasta, and zesty pesto, prepared in a flash.
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Ingredients
- 1 small yellow onion peeled and roughly chopped
- 2 cloves garlic peeled
- 1 tablespoon extra virgin olive oil
- 1/8 teaspoon red pepper flakes
- 6 ounces orecchiette pasta
- 1/4 cup tomato paste
- 1 14-ounce can cannellini white beans, drained and rinsed
- 1 tablespoon salted butter
- 1/2 cup rosemary arugula pesto
- Crusty bread and fresh arugula for serving optional
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Instructions
- Set a large pot of water on the stove and bring it to a boil.
- Meanwhile, place the onion and garlic in the bowl of a food processor and pulse until pureed.
- Heat the olive oil in a large pan set over medium heat. Add the onion-garlic puree along with the red pepper flakes. Cook, stirring frequently, until the onions have softened and lost their bite; about 8 to 10 minutes.
- Meanwhile, add the pasta to the boiling water and cook 1 or 2 minutes shy of al dente according to package directions (until there is just the slightest bite left in the center).
- When the pasta is nearly done cooking, add the tomato paste and beans to the onion-garlic mixture. Strain the pasta, reserving one cup of cooking water. Add half of the reserved cooking water to the tomato-onion mixture and cook for 2 to 3 minutes, until well combined and slightly reduced.
- Add the butter and drained almost al dente pasta to the pan and toss well. Add enough of the remaining half cup of pasta cooking water to mostly submerge the pasta. Cook until the pasta is tender and the sauce is very thick, another 2 to 3 minutes.
- Stir half of the pesto sauce into the pasta; taste and add salt as desired. Serve hot, with crusty bread and fresh arugula (optional). Lastly, garnish with the remaining pesto.
Equipments used:
Notes
- While this recipe makes 2 large servings, you can also use it to make 4 small servings.
- Store White Bean Pesto Pasta in an airtight container in the fridge for up to 3 days. Although freezing is possible, the texture of the pasta may become softer upon thawing.
- For reheating, gently warm the pasta over medium heat in a saucepan, adding a splash of water or broth to loosen the sauce if necessary. Alternatively, you can reheat it in the microwave, covered, stirring halfway through to ensure even heating.
Nutrition Information
Show Details
Serving
1serving
Calories
722kcal
(36%)
Carbohydrates
81g
(27%)
Protein
16g
(32%)
Fat
37g
(57%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.2g
Cholesterol
20mg
(7%)
Sodium
893mg
(37%)
Potassium
621mg
(18%)
Fiber
6g
(24%)
Sugar
11g
(22%)
Vitamin A
1963IU
(39%)
Vitamin C
12mg
(13%)
Calcium
150mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2large servings
Amount Per Serving
Calories 722 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 722kcal | 36% |
| Carbohydrates | 81g | 27% |
| Protein | 16g | 32% |
| Fat | 37g | 57% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 20mg | 7% |
| Sodium | 893mg | 37% |
| Potassium | 621mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 1963IU | 39% |
| Vitamin C | 12mg | 13% |
| Calcium | 150mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
75 reviews
Excellent
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