Cashew Pesto with Green Beans Pasta
This creamy and vibrant vegan pasta dish features whole wheat spaghetti, crisp green beans, and a rich cashew pesto made with basil and spinach. Quick to prepare and packed with nutrients, it's the perfect healthy and satisfying meal for any night of the week.
Equipment
- 1 Food processor
- 1 Colander
- 2 Mixing bowls
- 1 Measuring cups and spoons
Ingredients
Pesto Ingredients
- 2 tablespoons unsalted raw cashews
- 0.5 cup fresh basil leaves
- 1 cup baby spinach
- 1 to 1.5 tablespoons nutritional yeast flakes
- 1 clove garlic peeled
- 2 tablespoons low-sodium vegetable broth
- 1 tablespoon freshly squeezed lemon juice
Pasta and Vegetables
- 4 ounces whole wheat spaghetti
- 4 ounces green beans trimmed and halved lengthwise
- 0.75 cup cannellini beans rinsed and drained
Seasonings and Garnish
- to taste sea salt
- to taste freshly cracked black pepper
- 0.5 tablespoon chopped pistachio nuts
- to taste crushed red pepper flakes optional
Instructions
Instructions
- Bring a large pot of salted water to a boil. Cook whole wheat spaghetti according to package instructions. For the last 2 minutes of cooking, add green beans to the pot. Drain and reserve 1 cup of pasta water.
- In a food processor, combine soaked cashews, basil, spinach, nutritional yeast, garlic, broth, and lemon juice. Blend until smooth. Add broth if necessary to thin it out.
- Return drained spaghetti and green beans to the pot. Stir in the pesto and mix gently.
- Add cannellini beans and toss until everything is well combined. Gradually add reserved pasta water to loosen if needed.
- Season with salt and pepper. Top with chopped pistachios and crushed red pepper flakes if desired. Serve warm.
Notes
To keep the pesto vibrant green, cover tightly and add a splash of lemon or olive oil if storing in the fridge. Add pistachios just before serving for the best crunch.