I’ve always loved trying new vegan recipes, so when I stumbled upon Cashew Pesto with Green Beans Pasta, I knew I had to make it. The idea of a creamy pesto made from cashews, basil, and spinach sounded too good to pass up. Plus, green beans and whole wheat pasta added a perfect balance of freshness and heartiness. This recipe felt like it would be light yet filling—just what I needed for a weekday dinner. Little did I know it would become one of my favorite go-to meals.
Creating the Perfect Pesto
The first step was making the cashew pesto, and it was simpler than I expected. After soaking the cashews in hot water, I blended them with fresh basil, spinach, garlic, and a splash of lemon juice. The result was a smooth, creamy pesto that tasted like a burst of summer. The nutritional yeast added a cheesy flavor, and I loved that it was dairy-free. With the pesto done, I could already tell this dish was going to be something special.
Cooking with Ease
The pasta and green beans came together effortlessly. As the whole wheat spaghetti boiled away, I tossed the green beans in the pot for the last two minutes to cook them perfectly. Draining everything, I reserved a bit of the pasta water to help mix the pesto into the noodles. I added the cannellini beans next, giving the dish some extra protein and texture. With a sprinkle of salt and pepper, the meal was almost ready to be served.
When I finally sat down to eat, I garnished the pasta with some chopped pistachios and a dash of crushed red pepper for a hint of heat. Each bite was a wonderful mix of creamy pesto, crunchy green beans, and satisfying pasta. The best part? It was not only delicious but also packed with nutrients. This Cashew Pesto with Green Beans Pasta turned out to be everything I hoped for—healthy, flavorful, and easy to make. It’s definitely a recipe I’ll be repeating!
Table of Contents
Chef’s Notes-Cashew Pesto with Green Beans Pasta
- Soaking cashews for 30 minutes softens them, allowing for a creamier pesto. If you’re short on time, use a high-speed blender to make a smooth pesto without soaking, but soaked cashews yield a better texture.
- Make a larger batch of the pesto and freeze it in ice cube trays. This way, you can pull out a cube whenever you want to add a quick flavor boost to other dishes.
- Experiment with different herbs in the pesto. Adding a little mint or cilantro can introduce exciting new flavors.
- Always salt the pasta water well; it should taste like the sea. This enhances the pasta’s flavor and makes for a more delicious dish.
- When combining the pasta, green beans, and pesto, add the reserved pasta water gradually. This helps achieve your desired creaminess and prevents the dish from becoming too dry.
- For an appealing presentation, twirl the spaghetti into nests on the plate and artfully arrange the green beans on top. Sprinkle pistachios and red pepper flakes for a colorful touch.
Cashew Pesto with Green Beans Pasta
Discover the vibrant flavors of this easy vegan Green Bean Pasta topped with a creamy cashew pesto! Perfect for a healthy weeknight meal, this dish combines nutrient-packed green beans with a rich, budget-friendly pesto made from cashews and nutritional yeast. Whether you’re a seasoned cook or just starting your culinary journey, this customizable recipe is sure to impress with its delightful texture and satisfying taste. Plus, you can prepare the pesto ahead of time, making your dinner prep a breeze. Embrace delicious plant-based cooking with this mouthwatering pasta recipe that’s both affordable and full of flavor!
4
servings30
minutes1
hour377
kcal30
minutes2
hoursKeep the screen of your device on
Ingredients
- Pesto Ingredients
2 tablespoons unsalted raw cashews
1/2 cup fresh basil leaves
1 cup baby spinach
1 to 1.5 tablespoons nutritional yeast flakes
1 clove garlic peeled
2 tablespoons low-sodium vegetable broth
1 tablespoon freshly squeezed lemon juice
- Pasta and Vegetables
4 ounces whole wheat spaghetti
4 ounces tender green beans trimmed and cut in half lengthwise
3/4 cup cannellini beans no salt added, rinsed and drained
- Seasonings and Garnish
sea salt to taste
freshly cracked black pepper to taste
1/2 tablespoon chopped pistachio nuts
crushed red pepper flakes optional
- Alternative Ingredients:
Raw cashews: Pine nuts or almonds for those with nut allergies
Fresh spinach: Kale or arugula as a leafy green alternative
Fresh basil: Parsley or cilantro if basil is unavailable
Nutritional yeast: Grated Parmesan cheese omit for vegan
Low-sodium vegetable broth: Water or homemade broth
Whole wheat spaghetti: Gluten-free pasta or zucchini noodles for a gluten-free option
Cannellini beans: Chickpeas or other white beans
Pistachio nuts: Pine nuts or sunflower seeds for topping
Directions
- Preparing Pesto: In a food processor, combine the soaked cashews, fresh basil, spinach, nutritional yeast, garlic, vegetable broth, and lemon juice. Blend until smooth, pausing to scrape down the sides as needed. For a thinner consistency, add more vegetable broth. This creamy pesto serves as the flavorful base for the pasta.
- Soaking Cashews: Start by placing the raw cashews in a medium bowl. Cover them generously with boiling water and allow to soak for 30 minutes to soften, which helps achieve a creamy pesto texture. After soaking, drain the cashews and set them aside.
- Cooking Pasta and Green Beans: Bring a large pot of salted water to a boil. Add the whole wheat spaghetti and cook according to the package instructions. Two minutes before the pasta is done, add the green beans to the pot. Once cooked, drain the pasta and green beans, reserving 1 cup of the cooking water for later use.
- Combining and Serving: Return the cooked spaghetti and green beans to the pot. Stir in the prepared cashew pesto and rinsed cannellini beans, tossing to evenly coat the pasta. Gradually add the reserved pasta water until the desired consistency is achieved. Season with sea salt and freshly ground black pepper to taste. Garnish with chopped pistachios and a sprinkle of crushed red pepper if desired. Serve warm for a delightful and nutritious meal.
Equipment
- food processor
- colander
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 377kcal
- Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 212mg
- Potassium: 500mg
- Carbohydrates: 65g
- Fiber: 12g
- Sugar: 5g
- Protein: 18g
- Vitamin A: 2000IU
- Vitamin C: 30mg
- Calcium: 150mg
- Iron: 3mg
FAQ- Cashew Pesto with Green Beans Pasta
Can I make this dish gluten-free?
Yes! Substitute the whole wheat spaghetti with gluten-free pasta or zucchini noodles to make this dish gluten-free.
How long does the pesto last in the refrigerator?
The cashew pesto can be stored in an airtight container in the refrigerator for up to 5 days. To prevent browning, drizzle a little olive oil on top before sealing.
Can I use other nuts for the pesto?
Absolutely! If you have nut allergies, try using sunflower seeds or pumpkin seeds as a substitute for cashews.
Is this dish suitable for meal prep?
Yes! The pasta can be made ahead of time and stored in the fridge for up to 3 days. Just reheat it gently and mix in the pesto when ready to serve.
Can I add protein to this dish?
Yes! You can add grilled chicken, shrimp, or tofu for additional protein. Just make sure to season them well to complement the flavors of the pesto.
