This Pesto Pasta with Broccoli and White Beans is an easy 30 minute dinner that’s packed with tons of broccoli and protein! It can easily be made vegan or gluten free and it’s great for the entire family. Bookmark this healthy pesto pasta for your weekly meal plan!
Pesto pasta is always a great meal to make on a busy weeknight, when you want something easy but delicious. Pesto sauce is a nice break from marinara and can be packed with lots of veggies! This Pesto Pasta with Broccoli and White Beans comes together in under 30 minutes and goes great with a side salad or garlic bread.
I love making my own pesto recipes because you can customize them and add in other fresh herbs, like cilantro and mint. For this recipe, I just used the vegan kale, cashew and basil pesto from Trader Joe’s and it worked great!
Pesto Pasta with Broccoli and White Bean Recipe Ingredients
- Pasta – I used mini shells for this recipe but you can use whatever kind of pasta you like. I’d recommend something smaller, like penne or shells, rather than something like spaghetti or linguini.
- Broccoli – You can use fresh or frozen broccoli for this recipe. You can also add a few other veggies in, if you like. I just wanted to keep the ingredient list simple.
- White Beans – I used a can of great northern beans, but you could also use cannelloni beans or chickpeas.
- Garlic – I love garlic, so I added about 3-4 cloves that I cooked with the broccoli. If your pesto recipe is already super garlicky, you can skip adding the minced garlic.
- Pesto – I used a prepared vegan kale and basil pesto that I got from Trader Joe’s, but you can use any kind of pesto you like. You just need about one cup.
How To Make Easy Pesto Pasta with Broccoli and White Beans
- Fill a large pot with water, bring to a boil and add your pasta. You can add a big pinch of salt, if you like. Cook pasta according to package directions, drain and set pasta aside. You can set aside some of the pasta water if you think you might need it to thin the pesto out a bit. It depends on how thick your pesto sauce is.
- Heat a large pan over medium heat and add olive oil and minced garlic. Cook garlic until fragrant, about one minute, and then add in the broccoli and a big pinch of salt and pepper. Mix together and then let broccoli cook for 5-7 minutes, until tender. I like to place the lid on for a few minutes to allow the broccoli to steam a little bit.
- Add in the white beans and cook for another minute or so. Next, add in the cooked pasta and the pesto sauce. Mix everything together and add in a little of the reserved pasta water, if needed, and season with salt and pepper to taste. I also like to add a little squeezed lemon on the top, once I’m ready to eat.
Pesto Pasta Recipe Frequently Asked Questions
- Can gluten free pasta be used? Of course! Use your favorite gluten free pasta for this recipe.
- Is this recipe vegan? Yes, I did use vegan pesto (that I got from Trader Joe’s) for this recipe but you can use any kind of pesto you like.
- Is this pesto pasta freezer friendly? I haven’t frozen it myself, but all ingredients are freezer friendly.
- How long will leftover pasta last? If stored in an air-tight container in the refrigerator, leftovers should last about 4 days.
- What kind of pesto should be used for this recipe? You can use store-bought or homemade pesto. I have a great vegan pesto recipe, if you need one!
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Easy Vegetarian Pasta Recipes?
Spicy Baked Pasta with Vegetarian Meatballs
Print
Pesto Pasta with Broccoli and White Beans
- Total Time: 30 minutes
- Yield: 4-6 1x
- Diet: Vegan
Description
This Pesto Pasta with Broccoli and White Beans is an easy 30 minute dinner that’s packed with tons of broccoli and protein! It can easily be made vegan or gluten free and it’s great for the entire family. Bookmark this healthy pesto pasta for your weekly meal plan!
Ingredients
- 1 lb pasta, I used mini shells and they worked great
- 1–2 tablespoons olive oil
- 4 cups chopped broccoli
- 1 (15 oz) can white beans, drained and rinsed
- 3–4 cloves garlic, minced
- 1 cup prepared pesto sauce
- Salt and black pepper, to taste
- Lemon wedges for squeezing, if desired
Instructions
- Fill a large pot with water, bring to a boil and add your pasta. You can add a big pinch of salt, if you like. Cook pasta according to package directions, drain and set pasta aside. You can set aside some of the pasta water if you think you might need it to thin the pesto out a bit. It depends on how thick your pesto sauce is.
- Heat a large pan over medium heat and add about 1 tablespoon olive oil and minced garlic. Cook garlic until fragrant, about one minute, and then add in the broccoli and a big pinch of salt and pepper. I like to add in a little bit more olive oil after I have added the broccoli, but it’s up to you. Mix together and let broccoli cook for 5-7 minutes, until tender. I like to place the lid on for a few minutes to allow the broccoli to steam a little bit, while also getting some nice brown color to it.
- Add in the white beans and cook for another minute or so. Next, add in the cooked pasta and the pesto sauce. Mix everything together and add in a little of the reserved pasta water, if needed, and season with salt and pepper to taste. Cook until pasta is warmed through. I also like to add a little squeezed lemon on the top, once I’m ready to eat.
Notes
If your pesto sauce is already very garlicky, you don’t have to add any extra to the broccoli.
The amount of oil you use is up to you. I like to add extra oil to the broccoli because it gives it some nice flavor, but you can go easy on the oil if you like.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner, Vegan
- Method: Stovetop
- Cuisine: American
Leave a Reply