Our easy creamy vegan pesto pasta is low in fat and completely oil free! By using white bean pesto and vegetables along with a whole grain pasta, this dish is very high in fiber and nutrients.
Heat water for the pasta into a medium pot.
Make the bean pesto by placing the spinach, garlic, basil, hemp seeds, nutritional yeast and lemon juice into a food processor and pulse to obtain a creamy mixture.
Add the beans and process to incorporate, then add water to obtain the pesto texture – if needed, more than the suggested 2 tablespoons.
Season with salt and pepper and transfer into a lidded jar.
Cook the pasta according to the package instructions. Within five minutes before your pasta is done, add your vegetables into the same pot.
Drain everything and transfer into a bowl.
Scoop the pesto on top of the cooked pasta and veggies, and mix to combine
Divide into serving bowls, garnish with pine nuts, nutritional yeast and basil leaves. Finally, drizzle with lemon juice and serve warm.
Fussili, orrechiete or penne work perfect because their shapes “trap” the delicious pesto.