30 Minute Meals
Vegan Pesto Pasta with Cannellini Beans
Prep
10 minutes
Yield
4 -5
This Vegan Pesto Pasta recipe is made with cannellini beans and fresh herbs. The perfect recipe for a BBQ, lunch prep, or pot luck.
Does anyone else hate being in the kitchen in the summertime or just get too busy with everything else you have going on that you forget to meal prep? Easy summer pasta recipes can be critical for making sure you eat healthy all summer long when you’re too busy, and want to spend all your time out in the sun.
I partnered with my friends at Bob’s Red Mill to make this super simple Vegan Pesto Pasta recipe. You can throw this together quick and it’ll stay great in your fridge you want to pack it for lunch, add it to your fav BBQ recipes, or bring it to a pot luck.
❤️ Why You’ll Love Vegan Pesto Pasta
- Quick: Make this recipe in under 30-minutes. An easy recipe to toss together when you’ve forgot about that pot luck at your friends house 😉
- Healthy: This recipe is vegetarian, and made with healthy, simple ingredients
- Versatile: Add in protein, your fav veggies, or swap the pesto for your go-to dressing
🍲 Ingredients
Cannellini Beans – Another star ingredient I used in this recipe is Bob’s Red Mill Cannellini Beans. These beans are also known as fagioli and haricots blancas, aka white kidney beans that are super popular in Italian, Greek, and French cuisines. These beans have a creamy texture with a mellow, nutty flavour, and really up the protein in this salad to make it filling. Some of the many benefits of these beans are:
- Assists cognitive ability
- Excellent protein source
- Filled with fibre
- Provides stable energy throughout the day
- Help with heart health and decreases cancer risk
- Aids in proper blood flow
- Adds iron into your diet
👩🍳 How to Make Vegan Pesto Pasta
- Into a large bowl combine all your ingredients and toss gently. Serve with salad and grilled veggies!
🗒 Tips and Tricks
- Prep this Vegan Pesto Pasta Salad in advance so you have it ready for quick meals, a side, or a pot luck
- Get creative and add in your fav veggies, herbs, pasta noodles, or protein
- If you aren’t vegan, this pasta salad is great with feta cheese
🗒 Best served with
👝 How to Store Leftovers
Store leftover Vegan Pesto Pasta in an airtight container in the fridge for up to 4 days. This pasta salad gets even better as it sits and marinates with the flavors.
🤔 Common Questions
Lots of pesto recipes include parmesan cheese so it’s important to read the ingredients of the store-bought jars to ensure you get one without.
I find pasta salad marinates with all the flavors the longer it sits in the fridge so I’ll often make up my pasta salad the day before I plan on serving it if time allows.
Vegan Pesto Pasta with Cannellini Beans
Ingredients
- 3 cups cooked pasta of choice
- 1 1/2 cups cooked Cannellini Beans
- 3 tbsp. homemade or store bought pesto
- 1 cup grilled sweet corn
- season to taste
- 1 large zucchini peeled into ribbons
- 1/2 cup fresh basil roughly cut, optional
Instructions
- Into a large bowl combine all your ingredients and toss gently. Serve with salad and grilled veggies!
