Spinach White Bean Pesto Pasta is a fresh, vibrant, and protein-packed dish that brings together creamy white beans and a flavorful spinach pesto sauce. It’s a satisfying vegetarian meal that’s perfect for busy weeknights, offering a delicious balance of earthy greens, savory garlic, and hearty pasta in every bite.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

fresh spinachcanned white beans (like cannellini or great northern)pasta of your choicetoasted pine nuts or walnutsgarlicolive oillemon juiceparmesan cheese (or nutritional yeast for a vegan version)saltblack pepperwater (as needed to thin the pesto)

directions

Cook the pasta according to package instructions. Reserve ½ cup of the pasta water, then drain and set aside.

In a food processor, combine spinach, drained white beans, garlic, nuts, lemon juice, parmesan cheese, salt, and pepper. Pulse until roughly combined.

With the processor running, drizzle in olive oil gradually until a smooth pesto forms. Add a bit of water or reserved pasta water to reach your desired consistency.

Toss the cooked pasta with the spinach white bean pesto until evenly coated. Add reserved pasta water a little at a time if needed to loosen the sauce.

Taste and adjust seasoning as needed. Serve warm with extra grated cheese or a drizzle of olive oil.

Servings and timing

This recipe serves 4.Preparation time: 10 minutesCooking time: 10 minutesTotal time: 20 minutes

Variations

Use kale or arugula in place of spinach for a bolder flavor.

Add sun-dried tomatoes or roasted red peppers for extra depth.

Use chickpeas instead of white beans for a different texture.

Top with sautéed mushrooms or cherry tomatoes for more veggies.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.Reheat gently on the stove with a splash of water or in the microwave for 1-2 minutes, stirring halfway through.Freeze the pesto separately for up to 2 months; thaw overnight in the fridge before using.

FAQs

Can I use dried beans instead of canned?

Yes, just cook them until tender before blending into the pesto.

Is this dish vegan?

It can be made vegan by using nutritional yeast instead of parmesan.

What pasta shape works best?

Short pasta like penne, fusilli, or farfalle holds the sauce well.

Can I serve it cold?

Yes, it works great as a chilled pasta salad.

Do I have to use nuts?

You can omit them or replace with seeds like sunflower or pumpkin seeds.

Can I add protein?

Grilled chicken, tofu, or tempeh are great protein-boosting additions.

Does the spinach need to be cooked first?

No, raw spinach is perfect for a fresh and vibrant pesto.

Can I make the pesto ahead of time?

Yes, it stores well in the fridge for up to 5 days or can be frozen.

What can I serve it with?

A simple green salad or garlic bread pairs nicely.

Is this recipe kid-friendly?

Yes, it has a mild, creamy flavor that most kids enjoy.

Conclusion

Spinach White Bean Pesto Pasta is a quick, nourishing, and flavorful dish that proves healthy meals don’t have to be complicated. With its creamy texture and punchy pesto flavor, it’s a versatile option for weeknight dinners, meal prep, or entertaining.