Create a weeknight wonder in just 30 minutes with our Vegetarian Pesto Pasta, a harmonious blend of tender beans, filling pasta, and zesty pesto, prepared in a flash.
I have so much on my “To Do” list that just thinking about it makes me want to stress-eat pasta!
Oh, hey! Pasta! Beans and pasta, to be precise.
This is one of those dinners that once I started making it, I wondered why I hadn’t been making it for years. It’s so quick and easy, plus it’s packed with flavor and protein.
Table of Contents
Reasons to Love This Vegetarian Pasta
- White beans add a boost of protein and fiber, making it a nutritious choice for any meal.
- This White Bean Pesto pasta feels light but is filling enough to satisfy hunger.
- Ready in under 30 minutes, this Vegetarian Pesto Pasta is perfect for a fast, satisfying dinner.
Recipe Ingredients
- Rosemary Arugula Pesto: Offers a vibrant, herby flavor with a peppery kick. it’s also essential for its bold, green notes and creamy texture.
- Tomato Paste: Concentrated and deeply savory, tomato paste adds richness and a slight tang.
- Red Pepper Flakes: Introduces a subtle heat that balances the creaminess of the beans and pesto.
See the recipe card for full information on ingredients and quantities.
Variations
- Protein Boost: Add grilled chicken strips or shrimp for an extra protein punch.
- Garnish Options: Consider sprinkling freshly grated Parmesan cheese or Pecorino cheese for a salty, umami kick. Fresh basil leaves or chopped parsley add a burst of color and freshness. For extra crunch, top with toasted pine nuts or breadcrumbs sautéed in olive oil. A squeeze of lemon juice can also brighten the flavors, adding a zesty note to the dish.
- Gluten-Free Swap: Use any gluten-free pasta instead of orecchiette. Make sure to cook pasta according to package instructions to maintain taste and texture.
How to Make Vegetarian Pesto Pasta
Step #1: Set a large pot of water on the stove and bring it to a boil.
Step #2: Meanwhile, place the onion and garlic in the bowl of a food processor and pulse until pureed.
Step #3: Heat the olive oil in a large pan set over medium heat. Add the onion-garlic puree along with the red pepper flakes. Cook, stirring frequently, until the onions have softened and lost their bite; about 8 to 10 minutes.
Step #4: Meanwhile, add the pasta to the boiling water and cook 1 or 2 minutes shy of al dente according to package directions (until there is just the slightest bite left in the center).
Step #5: When the pasta is nearly done cooking, add the tomato paste and beans to the onion-garlic mixture. Strain the pasta, reserving one cup of cooking water. Add half of the reserved cooking water to the tomato-onion mixture and cook for 2 to 3 minutes, until well combined and slightly reduced.
Step #6: Add the butter and drained almost al dente pasta to the pan and toss well. Add enough of the remaining half cup of pasta cooking water to mostly submerge the pasta. Cook until the pasta is tender and the sauce is very thick, another 2 to 3 minutes.
Step #7: Stir half of the pesto sauce into the pasta; taste and add salt as desired. Serve hot, with crusty bread and fresh arugula (optional). Lastly, garnish with the remaining pesto.
Expert Tips
- Consistent Puree Texture: When pulsing the onion and garlic in the food processor, aim for a consistent, smooth puree. Uneven chunks can lead to inconsistent cooking and flavor distribution.
- Salt the Pasta Water: Always salt the pasta water generously before adding the pasta. This is your chance to season the pasta itself.
- Proper Bean Preparation: Rinse and drain the cannellini beans thoroughly to remove any excess sodium and to ensure they integrate well into the dish.
Frequently Asked Questions
Yes, store-bought pesto can be a convenient and effective substitute for homemade pesto. It saves preparation time and still delivers a robust flavor. However, if you prefer a fresher taste, homemade pesto is a great option.
Consider adding veggies like bell peppers, kale, zucchini, broccoli, squash, cherry tomatoes, cauliflower, chickpeas or spinach along with the onion-garlic puree to incorporate more flavors and textures.
Storage Info
Store White Bean Pesto Pasta in an airtight container in the fridge for up to 3 days. Although freezing is possible, the texture of the pasta may become softer upon thawing.
For reheating, gently warm the pasta over medium heat in a saucepan, adding a splash of water or broth to loosen the sauce if necessary. Alternatively, you can reheat it in the microwave, covered, stirring halfway through to ensure even heating.
More Pasta Dishes That You’ll Love
Vegetarian Pesto Pasta Recipe
RECOMMENDED PRODUCTS
Ingredients
- 1 small yellow onion - peeled and roughly chopped
- 2 cloves garlic - peeled
- 1 tablespoon extra virgin olive oil
- 1/8 teaspoon red pepper flakes
- 6 ounces orecchiette pasta
- 1/4 cup tomato paste
- 1 14-ounce can cannellini white beans, drained and rinsed
- 1 tablespoon salted butter
- 1/2 cup rosemary arugula pesto
- Crusty bread and fresh arugula for serving - optional
Instructions
- Set a large pot of water on the stove and bring it to a boil.
- Meanwhile, place the onion and garlic in the bowl of a food processor and pulse until pureed.
- Heat the olive oil in a large pan set over medium heat. Add the onion-garlic puree along with the red pepper flakes. Cook, stirring frequently, until the onions have softened and lost their bite; about 8 to 10 minutes.
- Meanwhile, add the pasta to the boiling water and cook 1 or 2 minutes shy of al dente according to package directions (until there is just the slightest bite left in the center).
- When the pasta is nearly done cooking, add the tomato paste and beans to the onion-garlic mixture. Strain the pasta, reserving one cup of cooking water. Add half of the reserved cooking water to the tomato-onion mixture and cook for 2 to 3 minutes, until well combined and slightly reduced.
- Add the butter and drained almost al dente pasta to the pan and toss well. Add enough of the remaining half cup of pasta cooking water to mostly submerge the pasta. Cook until the pasta is tender and the sauce is very thick, another 2 to 3 minutes.
- Stir half of the pesto sauce into the pasta; taste and add salt as desired. Serve hot, with crusty bread and fresh arugula (optional). Lastly, garnish with the remaining pesto.
NOTES
Nutrition
The rosemary pesto gave the pasta such a fresh, earthy flavor that I really enjoyed.
Thanks for this recipe. The rosemary-arugula pesto is phenomenal! For the tomato -bean sauce, I recommend adding the tomato paste to the onion-garlic puree and allowing it to caramelize a bit before adding in the white beans (and a small amount of water). That made it really rich and flavorful. We’ll make this again!
I love the Rosemary Pesto. I grow lots of rosemary in my garden and I love using it in recipes. This pasta looks delicious. I could eat pasta every night if I let myself. It’s the best (my comfort food). This pasta looks so good.
I’d bookmarked this recipe ages ago and I finally made it for dinner last night. My roommate and I both enjoyed the dish, but agreed that it needed a little more seasoning, The white beans could have benefited from a longer cooking time, too.
This pasta sounds amazing. I love your recipe for Arugula Rosemary Pesto. Fantastic!