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Pesto Pasta with Broccoli and White Beans

Pesto Pasta with Broccoli and White Beans in 30 Minutes

Quick Vegan Pesto Pasta with Broccoli and White Beans is a delightful dish that’s healthy, customizable, and perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 ounces Pasta Choose your favorite type; gluten-free works beautifully.
For the Veggies
  • 2 cups Broccoli florets Fresh or frozen florets will both do nicely.
For the Protein
  • 1 can White Beans Provides creaminess and protein; chickpeas work for variation.
For the Flavor Base
  • 1 cup Pesto Sauce Use a vegan version with nutritional yeast if desired.
  • 1 tablespoon Lemon Juice Fresh squeezing makes all the difference.
For Cooking
  • 2 tablespoons Olive Oil Adjust the amount based on preference.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.

Equipment

  • large pot
  • Skillet
  • Measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions
  1. Boil a large pot of salted water. Add pasta and cook according to package directions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.
  2. In a skillet, heat olive oil over medium heat. Add broccoli and sauté for 3-5 minutes until vibrant green and tender.
  3. Add drained pasta to the skillet and toss gently with the broccoli.
  4. Mix in the white beans and pesto, adding reserved pasta water gradually if needed for creaminess.
  5. Season with salt, pepper, and lemon juice before serving. Serve immediately.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 65gProtein: 15gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 350mgPotassium: 650mgFiber: 10gSugar: 2gVitamin A: 600IUVitamin C: 90mgCalcium: 70mgIron: 4mg

Notes

For an extra creamy texture, blend white beans into the pesto before mixing. Store leftovers in an airtight container for up to 3 days in the fridge.

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