Spinach White Bean Pesto Pasta

Spinach White Bean Pesto Pasta is a vibrant, healthy, and satisfying dish that blends creamy white beans, fresh spinach, and zesty pesto into a hearty pasta meal. It’s quick to make, packed with plant-based protein, and ideal for busy weeknights or meal prep. The sauce is naturally creamy without the need for dairy, and the bright green color makes it as visually appealing as it is delicious.

ingredients

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

pasta of your choice (penne, fusilli, or spaghetti)fresh spinachcanned white beans (like cannellini or great northern)fresh basillongarlic clovesolive oillemon juiceparmesan cheese or nutritional yeast (optional)salt and pepper to tastewater or reserved pasta water

directions

Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water and drain the rest.

In a food processor, combine spinach, white beans, basil, garlic, lemon juice, and olive oil. Blend until smooth, adding pasta water as needed to create a creamy consistency.

Season the pesto with salt, pepper, and optional parmesan or nutritional yeast to taste.

Return the cooked pasta to the pot and pour the pesto over it. Toss well to coat evenly, adding more reserved water if needed for a silky texture.

Serve warm, garnished with extra cheese, fresh basil, or crushed red pepper if desired.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 10 minutesCooking time: 10-12 minutesBlending and assembling time: 5 minutesTotal time: 25-30 minutes

Variations

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

Add roasted cherry tomatoes or sautéed mushrooms for added depth.

Include grilled chicken or shrimp for extra protein if not keeping it vegetarian.

Use chickpeas instead of white beans for a nutty twist.

Swap basil with parsley or cilantro for a unique pesto spin.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.Reheat in a microwave or on the stovetop with a splash of water to loosen the sauce.Avoid freezing as the texture of the pesto may change.

FAQs

Can I use dried beans instead of canned?

Yes, just cook them fully beforehand and ensure they’re soft and well-seasoned.

Is this dish vegan?

Yes, if you use nutritional yeast instead of parmesan and skip any animal-based additions.

What pasta works best?

Short pasta like penne or rotini holds the sauce well, but spaghetti works too.

Can I make the pesto ahead of time?

Absolutely, it keeps in the fridge for 3–4 days or can be frozen for later use.

How do I make it nut-free?

This pesto doesn’t use nuts, making it naturally nut-free—perfect for allergy-friendly meals.

Can I serve this cold?

Yes, it makes a great cold pasta salad when chilled.

Does it taste “beany”?

No, the beans provide creaminess but take on the flavor of the basil and garlic.

Can I skip the basil?

You can, though the classic pesto flavor will be altered—try using all spinach or another herb.

Is this recipe gluten-free?

Yes, if you use gluten-free pasta.

What if I don’t have a food processor?

A blender works well, just stop to scrape down the sides and add liquid gradually.

Conclusion

Spinach White Bean Pesto Pasta is a nourishing, delicious way to enjoy a green, protein-packed meal without sacrificing flavor or comfort. With its easy prep and vibrant taste, it’s perfect for everyday dinners or prepping ahead for the week. Give it a try and discover how simple and satisfying plant-based pasta can be.

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