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dark bowl of vegan pesto pasta with steamed broccoli and asparagus next to some oil free vegan pesto

Creamy Vegan Pesto Pasta (Oil-Free)

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.

Course Main Course
Cuisine Italian, Vegan
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2
Calories 575 kcal
Author Alena @ Nutriciously

Ingredients

Vegan Bean Pesto

  • 1 cup cannellini beans, cooked (260g)
  • 4 cloves garlic
  • 1 cup fresh basil leaves (42g)
  • 1 cup fresh spinach (30g)
  • 2 tbsp hemp seeds
  • 4 tbsp nutritional yeast
  • 2 tbsp freshly squeezed lemon juice
  • 2 tbsp water
  • ¼ tsp salt
  • Freshly ground pepper (to taste)

To Assemble the Pesto Pasta

  • 5 oz whole wheat pasta (140g)
  • 1 zucchini, cut into cubes
  • 1 cup green peas, frozen (160g)
  • 4 asparagus springs, roughly chopped
  • 1 tbsp toasted pine nuts
  • 1 tbsp freshly squeezed lemon juice
  • 2 tbsp nutritional yeast, to garnish
  • Handful fresh basil leaves

Instructions

  1. Heat water for the pasta into a medium pot.

  2. 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. 

  3. Add the beans and process to incorporate, then add water to obtain the pesto texture – if needed, more than the suggested 2 tablespoons.

  4. Season with salt and pepper and transfer into a lidded jar.

  5. Cook the pasta according to the package instructions. Within five minutes before your pasta is done, add your vegetables into the same pot.

  6. Drain everything and transfer into a bowl.

  7. Scoop the pesto on top of the cooked pasta and veggies, and mix to combine

  8. Divide into serving bowls, garnish with pine nuts, nutritional yeast and basil leaves. Finally, drizzle with lemon juice and serve warm. 

Recipe Notes

Fussili, orrechiete or penne work perfect because their shapes “trap” the delicious pesto.