High-Protein Vegan Pesto Pasta with White Beans

This vegan pesto pasta is about to be your new go-to-fresh, creamy, bright, and packed with protein from chickpea pasta and cannellini beans. It's fast, satisfying, and made with everyday ingredients like fresh basil, olive oil, lemon juice, and garlic. Whether you're flexitarian, plant-based, or just pesto-obsessed, this easy recipe checks all the boxes.

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It's a must-make.

Here's why you'll love this fresh and healthy pesto pasta dish:

• Plant-based protein-packed. Chickpea pasta and white beans make it hearty without the need for meat.
• Super quick weeknight win. It comes together in less than 30 minutes with just a few steps.
• Creamy, herby, lemony goodness. The texture is velvety, and the flavors are fresh and bright.
• Make-ahead friendly. The pesto stores well and works great in other dishes as well.

Let's talk texture and flavor.

Each bite is creamy, herby, and bright-with the richness of olive oil and nuts balanced by the tang of fresh lemon juice and the zip of fresh garlic cloves. The pasta stays tender but firm, while the vegan pesto coats every curl in luscious green goodness. The beans melt into the mix, adding a buttery texture that makes this feel extra comforting without any dairy.

What you'll need.

Here's what you're going to need to make vegan pesto pasta:

• High-protein pasta: chickpea or lentil pasta brings a satisfying texture and keeps this dish gluten-free.
• Cannellini beans: mild and creamy, they blend right into the pasta for extra plant-based protein and richness.
• Olive oil: adds smooth body to the sauce and helps everything cling to the noodles.
• Pine nuts or walnuts: both give that classic nutty flavor. Walnuts are a budget-friendly alternative.
• Nutritional yeast: this is your secret to a cheesy, umami depth-perfect as a vegan parmesan cheese stand-in.
• Lemon juice: brightens the entire sauce and cuts through the richness.
• Fresh garlic cloves: a little goes a long way here-adds punchy flavor to the pesto.
• Fresh basil leaves: the star of the show. You'll want vibrant, fragrant leaves for the best flavor.
• Salt and pepper: season to taste-essential for bringing everything together.
• Flexitarian option: For extra protein, add grilled chicken, shrimp, or salmon-tossed in just before serving.

Customize it your way.

There's no one way to enjoy vegan pesto pasta-here are some fun swaps and add-ins to play with:

• Add cherry tomatoes for a burst of sweetness and color.
• Swap in arugula or spinach instead of basil for a peppery twist.
• Use jarred vegan pesto for a time-saving shortcut.
• Add sautéed zucchini or mushrooms for more veggies.
• Toss in roasted red peppers for a smoky, sweet touch.
• Want it indulgent? Stir in a spoonful of vegan cream cheese or cashew cream.
• Stir in steamed broccoli or asparagus for extra greens.
• Top with olives or sun-dried tomatoes for a briny punch.
• Add a sprinkle of chili flakes if you love a little heat.

Flexible dietary swaps.

Here are a few flexible dietary swaps to make this pasta your way:

• Nut-free: Skip the pine nuts and use sunflower seeds or hemp hearts in the pesto.
• Oil-free: Substitute water or veggie broth in the pesto and skip the olive oil.
• High-protein: Double the beans or toss in grilled tofu or a protein-rich vegan meat alternative.
• Low sodium: Cook pasta in unsalted water, use no-salt-added beans, and rely on garlic, lemon, and herbs for flavor instead of added salt.

How to make this pesto pasta vegan recipe.

Here's how to pull together this easy dinner in no time:

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Cook pasta

Boil pasta until done, and reserve some of the pasta water before draining.

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Make pesto

In a food processor, blend basil, nuts, garlic, nutritional yeast, lemon juice, and olive oil until smooth. Season with salt and pepper.

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Combine

Add pesto to the cooked pasta, along with the cannellini beans, and add pasta water until the mixture is creamy. Enjoy!

How to enjoy it.

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This pesto pasta vegan recipe is super versatile and can be enjoyed warm or cold:

• Serve warm with roasted veggies or grilled tofu.
• Enjoy chilled as a pasta salad for meal prep or picnics.
• Use leftover pesto sauce as a sandwich spread or pizza base.
• Pair it with a crisp green salad and crusty bread.
• Top it with a sprinkle of homemade vegan parmesan for extra zing.
• Serve alongside a cup of vegetable soup for a cozy lunch.
• Toss with roasted potatoes for a hearty pesto potato salad.
• Use it as a side dish for grilled fish, chicken, or shrimp if making the flexitarian version.

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