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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), ½ cup Homemade Vegan Pesto, and 1 cup water. 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 (4)

(4.67 from 3 votes)
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Sharette2 weeks 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 Welch2 weeks 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.

Linda Brooks3 weeks ago
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Looks so good

Jessica Sylvester2 weeks 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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about the author

Nancy Macklin

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. Nancy 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.

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