High-Protein Pesto Pasta
This nutrient-dense vegan pesto pasta is a vibrant, low-fat alternative to the classic dish. Featuring a creamy pesto base made from protein-rich white beans and fresh spinach, it's tossed with seasonal zucchini, asparagus, and sweet green peas. Perfectly satisfying whether served warm for dinner or cold as a meal-prepped salad, this flavorful meal is ready in just 30 minutes.
Instructions
- 1
Bring a medium pot of water to a boil.
- 2
In a food processor, combine spinach (1 cup), garlic (2 clove), fresh basil (1 handful), hemp seeds (2 tbsp), walnuts (2 tbsp), sea salt (0.5 tsp), and black pepper (0.25 tsp). Pulse until chopped.
- 3
Add white beans (1 cup) and water (2 tbsp) to the processor. Blend until smooth and creamy, adding extra water if needed to reach your desired consistency.
- 4
Add pasta (8 oz) to the boiling water. Cook for approximately 10 minutes or according to package instructions.
- 5
About 5 minutes before the pasta is finished, add zucchini (1 block), green peas (1 cup), and asparagus (4 sprig) into the same pot to steam with the pasta.
- 6
Drain the pasta and vegetables. Return them to the pot or a large serving bowl.
- 7
Add the bean pesto to the pasta mixture. Toss gently to combine without mashing the vegetables.
- 8
Serve in bowls garnished with pine nuts (1 tbsp), nutritional yeast (2 tbsp), lemon juice (1 tbsp), and extra fresh basil (1 handful).
Nutrition Facts
Per portion