Name: Green Bean Pasta with Cashew Pesto
Prep time: 30 min
Total time: 1 h
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)

Prep-time: 30 minutes / Ready In: 1 hour
Makes 8 cups
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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!

By Shelli McConnell, Jun 1, 2021

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

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).
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.

tags:

30 minutes or less

(22)

39 Comments

Comments (39)

(4.77 from 22 votes)

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Paul , rastaman2 months ago

Absolutely gorgeous

Alison3 months ago

Made this tonight we loved it! The only thing we did different was sprinkle vegan homemade parmesan cheese on top.

Joslynn3 months ago

Any suggestions for nut-free substitutes?

Courtney Davison2 months ago

Hi Joslynn,

You might try the recipe for our Spicy Cilantro Pesto, which uses sunflower seeds for richness in place of nuts: https://www.forksoverknives.com/recipes/vegan-sauces-condiments/spicy-cilantro-pesto/

Omit the jalapeño if you like less heat. Hope this helps!

Thank you,

Courtney Davison
Editor, Forks Over Knives

Carol3 months ago

My family really enjoyed this. We did add a little salt and red pepper flakes. Very good!

Chris4 months ago

Sounds intetesting

christine thomas4 months ago

Can this pesto be frozen

Courtney Davison4 months ago

Hi Christine,

Yes, you should be able to freeze the pesto for about three months in an airtight, freezer-safe container.

Thank you,

Courtney Davison
Editor, Forks Over Knives

Julia9 months ago

Beautiful recipe …my family loved it ❤️❤️

Tara Crossley10 months ago

We found it too bland and flavorless. It looks beautiful, but it seems to depend on flavor by using salt and pepper. Maybe it’s the green beans are too dominant. A lot of work for no pay off.

Robin1 year ago

Please add carb information.

Jeanne Wood1 year ago

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.

Stephen11 months ago

Really enjoyed this. Next time I’ll try with walnuts instead of cashews, which are pretty expensive. The green beans were great in it.

Adi Bosworth1 year ago

Cashews are rich in fat!

Cheryl K2 years ago

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.

Anke2 years ago

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 G2 years ago

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

Dan2 years ago

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

Kristen2 years ago

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 Sweet2 years ago

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

Sally Benjmain2 years ago

What is a work around for cashews in the pesto due to nut allergies?

Alilia2 years ago

I would try sunflower seeds

Lynn2 years ago

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

Sydney Hardham2 years ago

Any seed-sunflower, pumpkin, hemp, sesame etc.

Terre2 years ago

So delicious!!!!

Donna Kim Hopkins2 years ago

This looks and sounds divine….

Chip Atkison2 years ago

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

christine altamuro2 years ago

Yes, or chick pea pasta.

Liz2 years ago

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

Georgianne Frank2 years ago

Can’t wait to try this recipe! Sounds great!

Nessie2 years ago

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

sangeeta wahi2 years ago

Asparagus!!

Heather2 years ago

Yum! I also added in mushrooms.

Laura2 years ago

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

Val10 months ago

Very good and healthy pesto with a vibrant green colour. The pistachios add a lovely crunch. Thank you!

Barb2 years ago

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

VeggieTater2 years ago

Any veggie he likes!

sangeeta wahi2 years ago

Asparagus!!

Monica2 years ago

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

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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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