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Spinach White Bean Pesto Pasta

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This Spinach White Bean Pesto Pasta is a wholesome, veggie-packed dish that’s perfect for lunch or dinner. It features a creamy spinach and basil pesto blended with white beans for a protein boost, all tossed with your favorite pasta. It’s vibrant, filling, and totally satisfying—plus, it comes together in under 30 minutes!

Ingredients

Scale

For the Pasta:

  • 8 oz pasta (penne, rotini, or your favorite)

  • 1 (15 oz) can white beans (cannellini or great northern), drained and rinsed

  • Salt, to taste

For the Spinach Pesto:

  • 2 cups fresh spinach

  • 1 cup fresh basil leaves

  • ¼ cup walnuts or pine nuts

  • 2 cloves garlic

  • ¼ cup grated Parmesan cheese (or nutritional yeast for dairy-free)

  • 2–3 tablespoons lemon juice

  • ¼ cup olive oil

  • Salt and pepper, to taste

  • 2–4 tablespoons water (to adjust consistency)

Instructions

  1. Cook pasta in salted water according to package instructions. Reserve ½ cup pasta water, then drain and set aside.

  2. In a food processor or blender, combine spinach, basil, nuts, garlic, Parmesan, lemon juice, olive oil, salt, and pepper. Blend until smooth, adding water as needed to reach a creamy consistency.

  3. Add the white beans to the pasta pot or large bowl. Pour the pesto over the beans and cooked pasta. Toss everything together, adding a splash of pasta water to help the sauce coat the noodles evenly.

  4. Taste and adjust seasoning if needed. Serve warm or at room temperature.

Notes

  • Use gluten-free pasta to make this meal gluten-free.

  • Add cherry tomatoes or roasted veggies for extra color and texture.

  • Store leftovers in the fridge for up to 3 days—great for meal prep!

  • To make it fully vegan, use nutritional yeast instead of Parmesan.

 

Find it online: https://ukfinda.com/spinach-white-bean-pesto-pasta/