One Pot Pasta With Tomatoes White Beans And Pesto Recipes

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30-MINUTE ONE-POT PESTO PASTA



30-Minute One-Pot Pesto Pasta image

This hearty pesto pasta recipe gets dinner on the table in half an hour and only uses one pot in the process. An easy Homemade Vegan Pesto is packed full of fresh herbs and cheesy flavor (thanks to nutritional yeast) so the tender penne noodles are coated in a dreamy green sauce. Toss in some red beans, juicy tomatoes, crunchy carrot, and tangy red onion to add extra good-for-you ingredients to this Italian-inspired dish. This recipe also yields a large amount, so make this for meal prep to enjoy throughout the week!

Categories     Pasta & Noodles/">Pasta & Noodles

Time 30m

Number Of Ingredients 9

3 cups low-sodium vegetable broth
8 oz. dry whole wheat penne pasta
½ cup chopped red onion
½ cup chopped carrot
1 recipe Homemade Vegan Pesto
2 cups chopped fresh tomatoes
1 15-oz. can no-salt-added red beans, rinsed and drained (1½ cups)
Sea salt, to taste
Freshly ground black pepper, to taste

Steps:

  • In a large pot combine the first four ingredients (through carrot) and ½ cup Homemade Vegan Pesto. Bring to boiling; reduce heat. Cover and simmer 8 to 12 minutes or until pasta is just tender.
  • Stir in tomatoes, beans, and the remaining pesto sauce. Season with salt and pepper.

PASTA WITH WHITE BEANS, PESTO AND SUN-DRIED TOMATOES



Pasta with White Beans, Pesto and Sun-Dried Tomatoes image

Provided by Catherine Verilli

Categories     Bean     Pasta     Tomato     Dinner     Fall     Potluck     Bon Appétit     Maryland     Vegetarian     Peanut Free     Soy Free     Kosher

Yield Makes 4 Servings

Number Of Ingredients 8

2 tablespoons olive oil
1 garlic clove, chopped
1/2 cup chopped drained oil-packed sun-dried tomatoes
1/2 cup dry white wine
1/3 cup purchased pesto sauce
1 15-ounce can cannellini (white kidney beans), rinsed, drained
8 ounces gemelli pasta
1/4 cup freshly grated Parmesan cheese (about 1 ounce)

Steps:

  • Heat olive oil in heavy medium saucepan over medium heat. Add garlic; sauté 2 minutes. Add tomatoes, wine and pesto; simmer over medium heat until reduced slightly, about 5 minutes. Add cannellini and stir until heated through.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 cup cooking water.
  • Add pasta and cheese to sauce; toss to coat. Mix in enough reserved pasta water, 1/4 cup at a time, to moisten. Season to taste with salt and pepper.

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