Vegan Pesto Pasta with Beans and Sun-Dried Tomatoes
This creamy, delicious, healthy, satisfying vegan pesto pasta is the perfect marriage of comfort food and culinary art that comes together quickly and simply.
Cook pasta until al-dente according to the instructions on the package, drain and reserve ½ cup pasta water.
While pasta is cooking, microwave the drained cannellini beans and chopped sun-dried tomatoes until warm.
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!
Notes
Cook's Tips
Store leftovers in the fridge for up to 2 days. To reheat this pesto pasta, microwave it or warm on the stove.
Keep up to 1/2 cup of starchy pasta water to thin the sauce. Add the water gradually, starting with 1 tablespoon, after you have combined pasta and vegan pesto.
Recipe Variations
Use regular pesto for a non-vegetarian version. Just FYI, Parmesan cheese, which is normally added in traditional pesto, is NOT vegetarian.