Vegetarian Pesto Pasta Recipe
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
25 mins
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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
Description
The preparation begins by pureeing peeled onions and garlic, which are then sautéed with olive oil and red pepper flakes until softened. Pasta is boiled until just shy of al dente, then drained, reserving some cooking water. Tomato paste and drained cannellini beans are added to the sautéed mixture, cooked briefly, and combined with reserved pasta water to create a cohesive sauce. The almost-cooked pasta and butter are added to the pan and tossed to coat evenly. Pesto is added at the end along with additional reserved cooking water to achieve a sauce with the right consistency.
The recipe's combination of hearty beans and aromatic pesto contributes protein and fresh herbal notes to the pasta. The inclusion of rosemary and arugula in the pesto gives it a distinctive flavor that complements the sweetness of the sautéed onion and tomato base. This dish can be served with crusty bread and fresh arugula.
It yields two large or four small servings and can be stored in the refrigerator for a few days. Reheating should be done gently with added moisture to maintain texture, and while freezing is possible, the pasta texture may soften upon thawing.
Ingredients
- 1 yellow onion peeled and roughly chopped, small
- 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 cannellini beans 14-ounce can, drained and rinsed
- 1 tablespoon butter salted
- 1/2 cup pesto contains rosemary and arugula
- bread optional, crusty bread; fresh arugula; for serving
- arugula optional, crusty bread; fresh arugula; for serving
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.
Notes
- This recipe makes two large or four small servings.
- Store leftovers in an airtight container in the fridge for up to three days.
- Reheat gently over medium heat with a splash of water or broth to loosen the sauce if needed.
- Freezing is possible, but pasta texture may soften after thawing.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
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