About the Recipe
Sometimes you just want something quick - and adding a pesto to pasta helps change up a meal for a week night! I have used both Gotham Greens Vegan Pesto and Trader Joe's Vegan Pesto - both are fantastic. Of course making your own pesto is easy - but sometimes you just want to get a dinner moving along! So here we go.
Ingredients
1 container of vegan pesto
1 zucchini, sliced in half moons
1 can of cannellini beans, drained and rinsed
1 red onion, sliced thin
1 box of pasta, cooked to instructions (note, best pasta options are tube/short pastas)
Preparation
Boil the water and cook pasta to instructions.
In a separate sauté pan, heat oil on medium heat.
Add the onion with a pinch of salt and allow to lightly caramelize. Cook for about 5 minutes.
Next, add the zucchini and the beans with another pinch of salt and stir to combine with the onion.
Cook the onion, zucchini, and beans until pasta is ready.
Drain pasta, keep about 1 cup of pasta water.
Add pasta back to the pan and add in the onion, zucchini, and bean mixture.
Stir to combine with the pasta and add in the entire container of pesto and add in some pasta water to thin out the pesto a bit.
Warm through for just a few minutes and serve in a big bowl with some vegan parmesan cheese (I love Pancheezea brand!) and of course some delicious garlic bread!