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vegan pesto pasta with tomatoes, garlic, and pesto, square.

Pasta and Pesto

Dianne
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.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 412 kcal

Ingredients
  

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
  • ¼ teaspoon sea salt
  • ⅓ cup sun-dried tomatoes sliced
  • 1 15-ounce can cannellini beans drained and rinsed
  • ⅓ cup kalamata olives sliced

Instructions
 

  • 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.