I partnered with my friends at Bob’s Red Mill to make this super simple Vegan Pesto Pasta recipe. You can throw this together quick and it’ll stay great in your fridge you want to pack it for lunch, add it to your fav BBQ recipes, or bring it to a pot luck.
❤️ Why You’ll Love Vegan Pesto Pasta
Quick: Make this recipe in under 30-minutes. An easy recipe to toss together when you’ve forgot about that pot luck at your friends house 😉 Healthy: This recipe is vegetarian, and made with healthy, simple ingredients Versatile: Add in protein, your fav veggies, or swap the pesto for your go-to dressing
🍲 Ingredients
Cannellini Beans – Another star ingredient I used in this recipe is Bob’s Red Mill Cannellini Beans. These beans are also known as fagioli and haricots blancas, aka white kidney beans that are super popular in Italian, Greek, and French cuisines. These beans have a creamy texture with a mellow, nutty flavour, and really up the protein in this salad to make it filling. Some of the many benefits of these beans are:
Assists cognitive ability Excellent protein source Filled with fibre Provides stable energy throughout the day Help with heart health and decreases cancer risk Aids in proper blood flow Adds iron into your diet
👩🍳 How to Make Vegan Pesto Pasta
🗒 Tips and Tricks
Prep this Vegan Pesto Pasta Salad in advance so you have it ready for quick meals, a side, or a pot luck Get creative and add in your fav veggies, herbs, pasta noodles, or protein If you aren’t vegan, this pasta salad is great with feta cheese
🗒 Best served with
Chicken Souvlaki BBQ Salmon Kebabs Jackfruit Burgers
👝 How to Store Leftovers
Store leftover Vegan Pesto Pasta in an airtight container in the fridge for up to 4 days. This pasta salad gets even better as it sits and marinates with the flavors.
🤔 Common Questions
