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  • Prep-time: / Ready In:
  • Makes 8 cups

This hearty pesto pasta recipe gets dinner on the table in half an hour and only uses one pot in the process. An easy Homemade Vegan Pesto is packed full of fresh herbs and cheesy flavor (thanks to nutritional yeast) so the tender penne noodles are coated in a dreamy green sauce. Toss in some red beans, juicy tomatoes, crunchy carrot, and tangy red onion to add extra good-for-you ingredients to this Italian-inspired dish. This recipe also yields a large amount, so make this for meal prep to enjoy throughout the week!

30-Minute One-Pot Pesto Pasta in a white bowl

Ingredients

  • 3 cups low-sodium vegetable broth
  • 8 oz. dry whole wheat penne pasta
  • ½ cup chopped red onion
  • ½ cup chopped carrot
  • 1 recipe Homemade Vegan Pesto
  • 2 cups chopped fresh tomatoes
  • 1 15-oz. can no-salt-added red beans, rinsed and drained (1½ cups)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. In a large pot combine the first four ingredients (through carrot) and ½ cup Homemade Vegan Pesto. Bring to boiling; reduce heat. Cover and simmer 8 to 12 minutes or until pasta is just tender.
  2. Stir in tomatoes, beans, and the remaining pesto sauce. Season with salt and pepper.

Comments (7)

(4.8 from 5 votes)
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Veronica1 month ago
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Made this with 16 Oz of pasta instead of 8 (we are a family of 5) and used 4 cups of broth instead of 3. Also I waited to add pesto until after pasta and veggies were done cooking. Everyone in the family loved this recipe and it looked just like the picture My husband even asked me to pack the leftovers for him to bring to work tomorrow!

Tris2 months ago
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This recipe was so simple and super delicious to make! I did the recipe exactly as is and I would 100% come back to this. There was no extra cup of water FYI, so I suppose (based off the comments) I made this recipe after the edit 🙂

Sharette3 months ago
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Are you supposed to drain the water after the pasta is done — before adding in the tomatoes and beans??

Rebekah Welch4 months ago
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Delicious! My husband and I both like this dish and my husband gives it 10 stars. I followed the directions but like the other reviewer, mine looks nothing like the picture. Mine is creamy. By boiling it and then simmering it, it created a creamy pesto sauce, which is delicious.

Courtney Davison3 months ago
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Hi Rebekah,

Thanks for the review! Yes, the pasta is meant to be undrained. Because you and another reader mentioned it turning out a bit more liquid-heavy than you anticipated, we revised step 1 of the instructions to omit the 1 cup water.

Thank you again,

Courtney Davison
Editor
Forks Over Knives

Linda Brooks4 months ago
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Looks so good

Jessica Sylvester4 months ago
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Recipe doesn’t state if you need to drain the pasta or not so I didn’t and the dish looked nothing like the photo. Ended up with a semi watery consistency sauce. In saying that it still tasted pretty good! Added some spinach to the dish at the end. Would definitely make again.

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Headshot of Nancy Macklin
about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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