Vegan Pesto Pasta with Beans and Sun-Dried Tomatoes

Name: Vegan Pesto Pasta with Beans and Sun-Dried Tomatoes
Cook time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 9 oz or 250 g pasta; ½ cup or ½ batch vegan pesto; One 15 oz or 400 g can cannellini beans; ½ cup or 30 g sun-dried tomatoes in oil; Salt and freshly ground black pepper; Vegan parmesan; Fresh basil leaves

0 mins prepServes 4

This creamy, delicious, healthy, satisfying vegan pesto pasta is the perfect marriage of comfort food and culinary art that comes together quickly and simply.

4 servings

What you need

1 pasta, fusilli, farfalle, fettuccine, etc

1 green pesto

1 cannellini beans, drained

1 oil packed sundried tomatoes, chopped

1 fresh ground black pepper, to taste

1 vegan cheese, to serve, (optional)

1 fresh basil leaves, to garnish

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Instructions


0 Cook pasta until al-dente according to the instructions on the package, drain and reserve ½ cup pasta water.
1 While pasta is cooking, microwave the drained cannellini beans and chopped sun-dried tomatoes until warm.
2 When pasta is ready, add vegan pesto, beans and sun-dried tomatoes. Add a few tablespoons of pasta water to thin it up if necessary. Season with salt and black pepper to taste. Sprinkle with vegan parmesan (optional). Garnish with basil leaves. Enjoy!

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Vegan Pesto Pasta with Beans and Sun-Dried Tomatoes

What you need

Instructions

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