This vegan spinach pesto pasta is a delightful way to eat more veggies! It’s always easy to find fresh spinach at the store.
But, if there’s no basil, you can leave it out or substitute cilantro. Finely chopped parsley works well too if you can’t find fresh basil or you can simply up the spinach to replace herbs in the pesto altogether.
You can opt for store-bought pesto but I don’t recommend it because you can’t control the oil or flavor. Also, store bought always has more fat.
This pasta with spinach pesto green beans and tomatoes is such a light and satisfying dish. It’s perfect for lunch with the girls, weeknight meal for the family or even for a dinner party with guests.
There is some wiggle room to get creative with this vegan spinach pesto recipe. You can change up the shape of the pasta but be sure you keep it whole-grain or gluten free. You can try bowtie, fusilli, elbows or shells.
If you want to make this over and over again and want to try something other than green beans, here are some great swaps: asparagus tips, fava beans, English peas, yellow squash and even snap peas.
Be sure to try these other plant-based pasta dishes:
- Creamy Noodle-less Zucchini, Tomato Lasagna
- Vegan Oil-Free Basil Pesto with Pasta
- Pasta Primavera
- Vegan Tetrazzini with Soy Curls
If you want to save yourself some time or don’t want the calories from the cashew topping you could make some simple toppings that are full of flavor but lower in fat. Try crisping up some shallots and sprinkle on top of this pesto pasta with spinach and tomatoes. Or, a few toasted pine nuts will work well too.
I’d love to hear your feedback in the comments below for this Pasta with Spinach Pesto recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
This recipe is Certified Plantricious because it meets the following guidelines.
The Trusted Seal for
- Must be whole food plant-based, contains no animal products
- May be minimally processed
- No added oil
- No added sugars
- No artificial additives or preservatives
- Sodium (mg) to Calories ratio, 1 ≤ 1
- Total Fiber to Calories, 2g ≥ 100 calories
Pasta with Spinach Pesto, Green Beans & Tomatoes
- 1 package whole grain or gluten-free penne pasta
- 1 package green beans stems removed and cut into thirds
- 1 carton cherry tomatoes halved
- 1/4-1/2 cup low-sodium vegetable broth (or homemade)
- 1 cup packed fresh basil leaves
- 2 cups packed baby spinach leaves
- 1 handful fresh mint
- 2 tsp light miso
- 2 cloves garlic rough chopped
- 1 shallot rough chopped
- 1/3 cup toasted almonds
- salt & pepper to taste
- 3/4 cup cashews
- 1/4 cup nutritional yeast
- 1/4 tsp sea salt
- Heat a large pot of salted water to boiling and add pasta. Cook according to directions on the package, drain and reserve about 1/2 cup of the pasta water.
- Steam the green beans until crisp tender. Add them to a large bowl along with the halved tomatoes.
- In the meantime, make the pesto by adding the vegetable broth to the bowl of a food processor along with the spinach, basil, mint, miso, garlic, shallot, and toasted almonds. Salt and pepper to taste. Process until combined, scraping the sides as needed. Add more vegetable broth if too thick.
- Add pasta and the pesto to the bowl with the green beans and tomatoes along with enough pasta water to loosen the sauce to the consistency you like.
- If topping with cashew crumble, put cashews, nutritional yeast and salt into a small food processor and pulse until finely chopped and crumbly.
- Don’t over process or you’ll have cashew butter.
- Sprinkle each dish with ground cashews for a beautiful, delicious topping.