Why You’ll Love This Recipe

Spinach White Bean Pesto Pasta is a vibrant, satisfying dish that combines creamy white beans with a fresh spinach pesto for a protein-packed, flavor-rich meal. It’s quick to prepare, naturally vegetarian, and perfect for lunch, dinner, or meal prep. The combination of hearty beans, herby pesto, and pasta creates a delicious balance of textures and tastes in every bite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Spinach White Bean Pesto Pasta 10 Spinach White Bean Pesto Pasta is a vibrant, satisfying dish that combines creamy white beans with a fresh spinach pesto for a protein-packed, flavor-rich meal. It’s quick to prepare, naturally vegetarian, and perfect for lunch, dinner, or meal prep. The combination of hearty beans, herby pesto, and pasta creates a delicious balance of textures and tastes in every bite.

pasta of choice (penne, fusilli, or spaghetti)fresh spinachcanned white beans (like cannellini or great northern)olive oilgarliclemon juicenutritional yeast or grated Parmesan (optional)pine nuts or walnutssalt and pepperwater (to adjust pesto consistency)

directions

Cook the pasta according to package instructions. Drain and set aside.

In a food processor, combine spinach, white beans, garlic, lemon juice, olive oil, nuts, and nutritional yeast or Parmesan.

Blend until smooth, adding water as needed to reach desired pesto consistency. Season with salt and pepper to taste.

Toss the cooked pasta with the pesto until evenly coated.

Serve warm or at room temperature, garnished with extra cheese or nuts if desired.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 10 minutesCooking time: 10 minutesTotal time: 20 minutes

Variations

Add roasted cherry tomatoes or sun-dried tomatoes for a burst of sweetness.

Mix in grilled chicken or sautéed mushrooms for added protein or umami.

Use kale or arugula instead of spinach for a peppery twist.

Swap white beans for chickpeas or edamame for different textures.

Try gluten-free or legume-based pasta for dietary needs.

storage/reheating

Store Spinach White Bean Pesto Pasta in an airtight container in the refrigerator for up to 4 days.To reheat, warm gently on the stove or in the microwave, adding a splash of water or olive oil to loosen the sauce.

FAQs

Can I use dried beans instead of canned?

Yes, just cook them ahead of time until tender and cool before using.

What type of pasta works best?

Short pastas like penne or fusilli work well, but any pasta can be used.

Is this dish vegan?

Yes, if you use nutritional yeast instead of Parmesan.

Can I make the pesto ahead of time?

Absolutely. Store it in the fridge for up to 5 days or freeze it for up to 2 months.

What if I don’t have a food processor?

A blender can work, though you may need to add a bit more liquid to help it blend smoothly.

How do I make it creamier?

Add a spoonful of Greek yogurt or a bit more white beans when blending the pesto.

Can I eat this cold?

Yes, it makes a great cold pasta salad too.

Can I add other veggies?

Definitely—try zucchini, bell peppers, or peas for added color and nutrition.

Does this freeze well?

The pesto freezes well, but the pasta is best enjoyed fresh or refrigerated.

What are the best beans to use?

Cannellini beans are creamy and mild, making them a perfect fit.

Conclusion

Spinach White Bean Pesto Pasta is a quick, wholesome dish that’s both comforting and nutritious. Whether you’re looking for a hearty weeknight dinner or a meal prep solution, this recipe offers bold flavors and plant-based protein in every forkful.