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Vegan Spinach Pesto Pasta

Dinner in less than 30 minutes, it’s delicious and packed with flavor and nutrients. It’s one of our go-to quick and easy dinners. What’s your fav go-to super quick and delicious weeknight dinner? Save this recipe for later 💚

🍽 Serves 4

🕘 25-30 minutes


  • 4 cups of baby spinach (130g)

  • A handful of basil (optional but adds a lot of aroma)

  • 1 clove of garlic

  • 4-5 sundried tomatoes

  • ½ cup of roasted pine nuts/ sub. for chopped almonds

  • 1 ½ Tbsp of extra virgin olive oil

  • 1 Tbsp of lemon juice

  • A big pinch of salt

  • 300g of pasta - I used Spaghetti

Optional additions:

  • 1 jar of artichoke hearts (170g)

  • 1 ½ cups/1 can of cannellini beans

Notes: the artichokes add beautiful acidic flavor, and the beans help make the dish creamier. They also help make the meal packed with protein, fiber, and folate.


  1. Cook the pasta according to the packaging.

  2. Prepare the ingredients, dry roast the pine nuts, and set aside 1-2 Tbsp of roasted pine nuts for garnish. In a food processor, place spinach, basil, garlic clove, sundried tomatoes, roasted pine nuts, extra virgin olive oil, lemon juice, and salt.

  3. Blitz until you reach your desired texture, I like to leave it a little bit chunky.

  4. Drain the pasta and place it in a large pan, add artichokes, and cannellini beans. Mix well and add spinach pesto. Mix again until the pasta is evenly coated with this green goodness and voila!

  5. Serve topped with roasted pine nuts and some freshly cracked pepper.

  6. Enjoy! 😊


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