Why You’ll Love This Recipe

Spinach White Bean Pesto Pasta is a vibrant, wholesome dish packed with flavor and nutrients. The creamy texture from white beans blends beautifully with fresh spinach and basil to create a rich, dairy-free pesto. It’s a quick, satisfying meal perfect for busy weeknights, meal prep, or a refreshing plant-based dinner that feels indulgent yet is good for you.

ingredients

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

pasta (such as penne or fusilli)fresh spinachcanned white beans (like cannellini or great northern)fresh basillemon juicegarlicolive oilsaltblack peppernutritional yeast (optional for a cheesy flavor)crushed red pepper flakes (optional for heat)

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 or blender, combine the spinach, white beans, basil, lemon juice, garlic, olive oil, salt, pepper, and nutritional yeast (if using). Blend until smooth and creamy, adding a bit of reserved pasta water if needed to loosen the sauce.

Return the cooked pasta to the pot and pour the pesto over it. Toss to coat evenly, adding a splash of pasta water to help the sauce cling to the pasta if necessary.

Taste and adjust seasoning with more salt, pepper, or lemon juice as desired.

Serve warm, garnished with a sprinkle of red pepper flakes or extra basil if you like.

Servings and timing

This recipe serves 4.Preparation time: 10 minutesCooking time: 10-12 minutesTotal time: 20-25 minutes

Variations

Add sautéed mushrooms or cherry tomatoes for extra texture and flavor.

Stir in cooked chicken or shrimp for a protein boost.

Swap spinach with arugula or kale for a different green twist.

Use gluten-free pasta to make it celiac-friendly.

Top with toasted pine nuts or walnuts for crunch.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.To reheat, add a splash of water or broth and warm on the stovetop or in the microwave until heated through.The pesto sauce may thicken in the fridge—stir in a bit of olive oil or water to loosen it.

FAQs

Can I use dried beans instead of canned?

Yes, just cook them until tender before using.

Does the pesto have to be cooked?

No, the pesto is blended raw for maximum freshness and flavor.

Is this pesto nut-free?

Yes, it’s naturally nut-free, but you can add nuts if desired.

Can I freeze the pesto?

Yes, freeze in portions for up to 2 months. Thaw in the fridge before using.

What if I don’t have nutritional yeast?

You can skip it or substitute with a bit of vegan parmesan or a splash of soy sauce for umami.

Can I serve this cold?

Absolutely! It makes a great chilled pasta salad.

How can I make it spicier?

Add more red pepper flakes or blend in a small piece of jalapeño.

Does it taste “bean-y”?

Not at all—the beans add creaminess without overpowering the flavor.

Can I make it oil-free?

Yes, replace olive oil with a bit of the pasta cooking water and blend until smooth.

What pasta shape works best?

Short shapes like fusilli, penne, or farfalle hold the sauce well.

Conclusion

Spinach White Bean Pesto Pasta is a quick, flavorful, and nourishing dish that’s easy to customize and perfect for any night of the week. With its creamy texture, fresh green flavor, and satisfying bite, it’s a plant-powered meal you’ll want to make again and again