Vegan Powerhouse Pesto Pasta
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8 servings; 1 1/4 cups each
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SWAP ScoreWhat's this?
8 servings; 1 1/4 cups each
prep time
cook time
Votes: 0
Rating: 0
You:
Rate this recipe!
Rate
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Save
Print Recipe
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Vegan Powerhouse Pesto Pasta
SWAP ScoreWhat's this?
8 servings; 1 1/4 cups each
prep time
cook time
Votes: 0
Rating: 0
You:
Rate this recipe!
Rate
Share
Save
Print Recipe
Print
SWAP ScoreWhat's this?
8 servings; 1 1/4 cups each
prep time
cook time
Votes: 0
Rating: 0
You:
Rate this recipe!
Rate
Share
Save
Print Recipe
Print
Directions
  1. Bring a large pot of salted water to a boil. Add the pasta and boil until al dente, about 10 minutes. Drain the pasta and return it to the pot.
  2. While the pasta is boiling, combine the avocados and spinach in a food processor and pulse briefly (about 6 times).
  3. Add the basil, walnuts, 1/4 cup cannellini beans, lemon juice, garlic, and pepper and pulse about 6 more times, until texture is consistent.
  4. With the food processor on, gradually add the olive oil in a slow, steady stream. Continue until smooth.
  5. Add 3/4 of the sauce to the cooked pasta, tossing gently to coat the noodles. Add the remaining sauce, as desired, and stir to coat the noodles evenly.
  6. Serve pasta and top with the remaining cannellini beans and grape tomatoes. Garnish with the reserved basil.
Nutrition Facts
Vegan Powerhouse Pesto Pasta
Amount Per Serving (1 1/4 cups eachg)
Calories 430 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 3g 15%
Polyunsaturated Fat 4g
Monounsaturated Fat 11g
Sodium 14mg 1%
Potassium 926mg 26%
Total Carbohydrates 54g 18%
Dietary Fiber 11g 44%
Sugars 1g
Protein 14g 28%
Vitamin A 7%
Vitamin C 14%
Vitamin D0%
Calcium 10%
Iron 28%
* Percent Daily Values are based on a 2000 calorie diet.
Directions
  1. Bring a large pot of salted water to a boil. Add the pasta and boil until al dente, about 10 minutes. Drain the pasta and return it to the pot.
  2. While the pasta is boiling, combine the avocados and spinach in a food processor and pulse briefly (about 6 times).
  3. Add the basil, walnuts, 1/4 cup cannellini beans, lemon juice, garlic, and pepper and pulse about 6 more times, until texture is consistent.
  4. With the food processor on, gradually add the olive oil in a slow, steady stream. Continue until smooth.
  5. Add 3/4 of the sauce to the cooked pasta, tossing gently to coat the noodles. Add the remaining sauce, as desired, and stir to coat the noodles evenly.
  6. Serve pasta and top with the remaining cannellini beans and grape tomatoes. Garnish with the reserved basil.
Nutrition Facts
Vegan Powerhouse Pesto Pasta
Amount Per Serving (1 1/4 cups eachg)
Calories 430 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 3g 15%
Polyunsaturated Fat 4g
Monounsaturated Fat 11g
Sodium 14mg 1%
Potassium 926mg 26%
Total Carbohydrates 54g 18%
Dietary Fiber 11g 44%
Sugars 1g
Protein 14g 28%
Vitamin A 7%
Vitamin C 14%
Vitamin D0%
Calcium 10%
Iron 28%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Tips

Prepare the pesto a day ahead for a quick and easy dinner.

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