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

Cashews are a smart swap for pine nuts in dairy-free pesto. Beyond building creaminess, the budget-friendlier nuts also add a subtle cheesy flavor, which nutritional yeast plays up in this pretty pasta dish. Cut down on day-of prep time by making the pesto ahead and refrigerating it in an airtight container for up to three days. These other plant-based recipes are easy to prepare and full of flavor and texture!

Green Bean Pasta Dish - A Platter of green beans and pasta in a creamy pesto sauce

Ingredients

  • ¼ cup raw cashews
  • 4 cups fresh spinach
  • 1 cup fresh basil
  • 2 to 3 tablespoons nutritional yeast
  • 2 cloves garlic, peeled
  • ¼ cup low-sodium vegetable broth
  • 2 tablespoons lemon juice
  • 8 oz. dried whole wheat spaghetti
  • 8 oz. fresh thin green beans, trimmed and halved lengthwise, if desired
  • 1 15-oz. can no-salt-added cannellini beans, rinsed and drained (1½ cups)
  • Sea salt and freshly ground black pepper, to taste
  • 1 tablespoon chopped pistachio nuts
  • Crushed red pepper (optional)

Instructions

  1. For pesto, place cashews in a bowl. Add boiling water to cover. Let stand 30 minutes; drain. In a blender or food processor combine cashews and the next six ingredients (through lemon juice).
  2. Cook spaghetti according to package directions, adding green beans the last 2 minutes of cooking; drain, reserving 1 cup pasta cooking water. Return spaghetti to pan. Add pesto and cannellini beans; toss to coat. Add reserved pasta cooking water a little at a time to achieve desired texture, tossing to combine. Season with salt and black pepper. Sprinkle with pistachios and, if desired, crushed red pepper.

Comments (27)

(4.88 from 16 votes)
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Robin2 days ago
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Please add carb information.

Jeanne Wood2 months ago
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It was delicious, I added extra fresh garlic. It was my first attempt at a plant based meal. Honestly I didn’t want to make the pesto, so I bought a jar of barillas pesto and used that and i’m not a fan of whole wheat pasta so I used a veggie pasta. Still loved it.

Adi Bosworth4 months ago
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Cashews are rich in fat!

Cheryl K8 months ago
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Wow. So delicious and fancy. I didn’t have spinach on hand so substituted collard greens in the pesto sauce. I will definitely make again. Thank you.

Anke9 months ago
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This was hands-down the most delicious pesto recipe I’ve ever eaten! Even my omnivore husband could not stop raving about it. The pesto itself is divine, I added extra garlic, and loved the crushed red pepper flakes & pistachios as toppings! Definitely adding this to my weekly rotation! Thank you for a fabulous recipe!

Julie G10 months ago
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I’m super impressed with this recipe. Very easy to make. I might add asparagus and mushrooms next time.

Dan11 months ago
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Very good. But given the amount of green beans and pasta, I will add more spices next time – onion, cilantro, etc.

Kristen12 months ago
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This is one of my new favorite recipes!! We have so much basil right now. Can this pesto be frozen? Will it keep in the freezer?

William Sweet1 year ago
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This recipe was not only delicious, but simple to make. Will definitely make it again.

Sally Benjmain1 year ago
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What is a work around for cashews in the pesto due to nut allergies?

Alilia6 months ago
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I would try sunflower seeds

Lynn1 year ago
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Sooo yummy! And we topped with fresh green zebra tomato from the garden.

Sydney Hardham10 months ago
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Any seed-sunflower, pumpkin, hemp, sesame etc.

Terre1 year ago
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So delicious!!!!

Donna Kim Hopkins1 year ago
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This looks and sounds divine….

Chip Atkison1 year ago
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I guess if one is diagnosed with Celiac Disease (Gluten sensitivity), then the whole wheat spag should be substituted with rice spag?

christine altamuro1 year ago
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Yes, or chick pea pasta.

Liz1 year ago
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I love this recipe. I’m thinking about making it tonight with okra instead of green beans! Has anyone tried this substitute?

Georgianne Frank1 year ago
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Can’t wait to try this recipe! Sounds great!

Nessie1 year ago
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How much cashew butter should I use instead of raw cashews?

sangeeta wahi1 year ago
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Asparagus!!

Heather1 year ago
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Yum! I also added in mushrooms.

Laura1 year ago
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Barb-
I think spiraled zucchini might be a good swap for green beans

Barb1 year ago
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Looks fantastic But my husband won’t eat green beans. Substitute suggestion?

VeggieTater1 year ago
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Any veggie he likes!

sangeeta wahi1 year ago
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Asparagus!!

Monica1 year ago
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Why are you rating 3 stars if you haven’t even tried this recipe?

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Headshot of Shelli McConnell
about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

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