Pesto Pasta Broccoli White Beans
A quick vegan pasta dish combining tender broccoli, protein-rich white beans, and flavorful pesto. Perfect for a healthy, easy family meal ready in just 30 minutes.
Equipment
- 1 large pot
- 1 large pan
Ingredients
- 1 lb mini shell pasta
- 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 (optional)
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions; drain and set aside, reserving some pasta water if needed.
- Heat olive oil in a large pan over medium heat, add minced garlic and cook until fragrant, about one minute.
- Add chopped broccoli, salt, and pepper to the pan; cook for 5-7 minutes until tender, covering the pan briefly to steam and brown the broccoli.
- Stir in white beans and cook for about one more minute to heat through.
- Add cooked pasta and pesto sauce to the pan, mixing well; add reserved pasta water as needed to loosen sauce.
- Season with additional salt and pepper to taste, heat until warmed through, and finish with a squeeze of lemon if desired before serving.
Notes
- Skip added garlic if your pesto is already garlicky.
- Adjust olive oil amount to taste for flavor or lower fat.
- Store leftovers refrigerated for up to 3 days.