Low-Fat Low-Carb Low-Sugar
Vegan + Vegetarian

Vegan Powerhouse Pesto Pasta

Prep: 15 mins
Cook: 15 mins
Servings: 6

Want a pesto recipe that packs in protein along with vitamins and minerals? This is it. A clever blend of unique ingredients set this recipe apart – avocadoes, canellini beans, classic basil, walnuts, spinach, and lemon blend together to create a creamy, super tasty + healthy pesto. Enjoy it with gusto!


  • 1 pound gluten free spaghetti
  • 2 ripe avocados (pitted + flesh scooped out)
  • 1 cup fresh organic baby spinach leaves
  • 4 cups fresh organic basil leaves (plus a few leaves reserved for garnish)
  • ½ cup walnuts
  • 1 can cannellini beans (drained and rinsed, 15-ounce)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 clove garlic (minced)
  • Freshly ground black pepper, to taste
  • ¼ cup high quality extra virgin olive oil
  • 1 cup organic grape tomatoes (cut in half)

*Choose organic whenever possible

Nutritional Info
Nutrition InfoPerServingDaily%
Fat (g)00%
Saturated Fat (g)00%
Carbohydrates (g)00%
Protein (g)00%
Sugars (g)00%
Fiber (g)00%


  1. Bring a large pot of salted water to a boil. Add the pasta, boil until al dente, about 10 minutes. Drain the pasta and return it to the pot.
  2. While the pasta is boiling, combine the avocados and spinach in a food processor and pulse briefly (about 6 times). Add the basil, walnuts, ¼ cup cannellini beans, lemon juice, garlic, and pepper and pulse about 6 more times. With the food processor on, gradually add the olive oil in a slow, steady stream.
  3. Add ¾ of the sauce to the cooked pasta, tossing gently to coat the noodles. Add the remaining sauce, as desired, and stir to coat the noodles evenly.
  4. To serve, transfer the pasta to a big pasta bowl (family-style) and top with the remaining cannellini beans and grape tomatoes. Garnish with the reserved basil. Enjoy!


Top with nutritional yeast (an amazing vegan stand-in for parmesan cheese) for a finishing touch!

Vegan Powerhouse Pesto Pasta

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