I recently came across a few new products that piqued my interest while shopping at Whole Foods. First I came across some spicy vegan pesto and when I looked for a pasta to serve it with, I noticed a gluten-free pasta made with mung beans. How could I resist? I threw them together with cannellini beans, pan seared mushrooms, sun-dried tomatoes and chopped olives for a quick and tasty dinner.
Because pre-bought pesto can get a little pricy, I’ve recreated the spicy pesto at home using arugula. I like to make this dish with sun-dried tomatoes, but grape tomatoes give it a little color. You can add any kind of veggie you’d like to this pasta and pesto – I often add broccoli or red peppers.
Pasta and Pesto
Vegan Pesto Pasta is my go-to dinner dish on busy nights. It comes together in a matter of minutes, and it's easy to customize your liking.
For the Pasta
- 8 ounces pasta
- 1 cup Arugula Pesto Spinach Pesto, or store-bought non-dairy pesto
- 1 teaspoon olive oil
- 1 small onion diced
- 8 ounces mushrooms sliced
- 2 cloves garlic minced
- 1/4 teaspoon sea salt
- 1/3 cup sun-dried tomatoes sliced
- 1 15-ounce can cannellini beans drained and rinsed
- 1/3 cup kalamata olives sliced
Cook pasta according to instructions, strain, toss with pesto and set aside.
While the pasta is cooking heat the olive oil in a large pan over medium high heat and cook the onions for about 5 minutes, until they begin to brown.
Add the mushrooms, garlic, and a pinch of sea salt. Continue cooking the mushrooms until they’ve browned, about 5 to 7 more minutes.
Add the sun-dried tomatoes and beans and cook until they’re headed throughout, about another minute or two.
Toss the mushroom mixture into the pasta. Top with the olives.