This vegan spinach pesto pasta is a delightful way to eat more veggies! It’s always easy to find fresh spinach at the store and if there’s no basil, you can leave it out of 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 and store bought always has more fat. This pasta with spinach pesto 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 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.
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 or a few toasted pine nuts will work well too.
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