Why blanch the spinach and basil for the pesto?

Blanching the spinach and basil helps to preserve their vibrant green color and makes them easier to blend into a smooth pesto paste, ensuring a beautiful and consistent texture.

Can I make the spinach-walnut pesto ahead of time?

Yes, you can prepare the pesto in advance and store it in an airtight container in the refrigerator for up to 3-4 days. A thin layer of extra-virgin olive oil on top can help prevent browning.

What kind of white beans work best in this recipe?

Cannellini beans are recommended for their creamy texture and mild flavor, but other white beans like great northern or navy beans would also work well in this dish.

How can I adjust the consistency of the pesto?

You can adjust the pesto's consistency by adding more of the hot pasta cooking water, 1/4 cup at a time, to the food processor and blending until it reaches your desired creaminess.

Is this recipe gluten-free?

The recipe can easily be made gluten-free by simply using your favorite gluten-free pasta variety in place of traditional pasta.

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Pasta and White Beans with Spinach-Walnut Pesto
[Vegan]

RR By: Robin Robertson

Author Bio

Robin serves up more than 85 fantastic recipes that deliver ample amounts of entirely plant-based... Read More

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A vibrant bowl of pasta and white beans generously coated in green spinach-walnut pesto, garnished with fresh basil leaves and a sprinkle of black pepper.

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Pasta and White Beans with Spinach-Walnut Pesto [Vegan]

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Vegan

When you add spinach, walnut, and a few hemp seeds to your pesto, the protein content soars. Use a wholegrain or bean pasta and add some white beans, and you have a delicious and satisfying meal rich in plant protein. Leftover pesto can be stored in a small tightly covered... Read More

Ingredients You Need for Pasta and White Beans with Spinach-Walnut Pesto [Vegan]

3 cups lightly packed (90 g) baby spinach leaves
1 cup (24 g) fresh basil leaves, lightly packed
12 ounces (340 g) pasta
3 garlic cloves, crushed or coarsely chopped
1/3 cup (33 g) toasted walnut pieces
3 tablespoons (12 g) nutritional yeast
1 tablespoon (14 g) hulled hemp seeds
1/2 teaspoon salt, plus more if needed
1/4 teaspoon freshly ground black pepper
2 tablespoons (30 ml) extra-virgin olive oil (optional)
1 tablespoon (15 ml) fresh lemon juice
1 1/2 cups (266 g) cooked cannellini beans or other white beans, or 1 (15-ounce [425 g]) can, rinsed and drained

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How to Prepare Pasta and White Beans with Spinach-Walnut Pesto [Vegan]

Bring a large pot of water to the boil. Add the spinach and basil, pushing down to immerse them in the water, and blanch for about 1 minute, until just wilted. Drain the greens and transfer them to a bowl filled with ice water to cool and arrest the color. Drain the greens from the ice water and squeeze them to remove as much water as possible. Set aside.
Cook the pasta in a large pot of salted boiling water, stirring occasionally, until it is al dente, according to the package directions.
While the pasta is cooking, combine the garlic, toasted walnut pieces, nutritional yeast, hemp seeds, salt, and pepper in a food processor, and process until finely minced. Add the reserved spinach and basil and the olive oil (if using), and process to a paste. Add the lemon juice. Transfer 1/4 cup (60 ml) of the hot pasta cooking water or more to the food. processor and blend to achieve a desired consistency.
Put the beans in a colander in the sink. Drain, the pasta over the beans. Return the drained pasta and beans to the pot. Spoon on as much of the pesto as desired and toss gently to combine. Taste and adjust the seasonings, if needed. Serve hot.