This easy and flavorful pasta dish transforms leftover salad greens into a delicious pesto, paired with sun-dried tomatoes and creamy butter beans for a satisfying meal.
Ingredients
- 400g pasta (paccheri or gluten-free option)
- 4 tbsp pine nuts
- 60g mixed salad leaves
- 1 bunch fresh basil (about 30g)
- 1 garlic clove
- 4 tbsp nutritional yeast or vegan parmesan
- Juice of 1/2 lemon
- Olive oil
- Salt and pepper
- 100g sun-dried tomatoes, sliced
- 1 can (400g) butter beans, drained and rinsed
- Vegan parmesan for topping (optional)
Method
- Cook the pasta:
- Boil pasta in salted water until al dente
- Prepare the pesto:
- Toast pine nuts in a pan
- Blend pine nuts, salad leaves, basil, garlic, nutritional yeast, lemon juice, olive oil, salt, and pepper in a food processor
- Cook the vegetables:
- Sauté sun-dried tomatoes and butter beans in the same pan
- Combine and serve:
- Add cooked pasta to the pan with vegetables
- Stir in pesto, adding pasta water if needed
- Serve topped with olive oil and vegan parmesan if desired
This Vibrant Vegan Salad Leaf Pesto Pasta is a perfect way to use up leftover greens while creating a delicious and nutritious meal. The combination of fresh pesto, tangy sun-dried tomatoes, and creamy butter beans creates a harmonious blend of flavors and textures. Don’t hesitate to try this versatile recipe – it’s an easy, tasty way to reduce food waste and enjoy a satisfying vegan meal that’s sure to become a new favorite!