Vegan Pesto Pasta with Potatoes & Green Beans
Whip up this vegan pesto pasta with potatoes and green beans in one pot! Fresh basil, garlic, and olive oil make a creamy dairy-free pesto that’s bursting with flavor — a wholesome weeknight meal ready in under 30 minutes.
Ingredients
For the Pasta
- 12 oz 340 g pasta – trofie, fusilli, or penne work best
- 1 ½ cups green beans trimmed and cut into 2-inch pieces
- 2 cups baby potatoes diced into bite-sized chunks
- Salt for boiling water (about 1 tablespoon)
For the Vegan Pesto
- 2 cups fresh basil leaves loosely packed
- ½ cup sunflower seeds or pumpkin seeds for variation
- 3 cloves garlic peeled
- ¼ cup yellow onion roughly chopped
- ½ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice plus more to taste
- 2 –4 tablespoons pasta cooking water as needed for blending
- ½ teaspoon sea salt or to taste
- ¼ teaspoon black pepper freshly ground
For Serving
- Extra basil leaves or toasted sunflower seeds for garnish
- Lemon wedges for squeezing over the top
- Freshly cracked black pepper optional
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Add your pasta and cook according to the package directions.
- Add Green Beans & Potatoes Halfway
- When the pasta is halfway cooked, add the diced potatoes and trimmed green beans to the same pot. They’ll cook together, saving time and dishes.
- Reserve Pasta Water & Drain
- Before straining, scoop out about a cup of the starchy pasta water — this will help emulsify the pesto later. Drain everything and set aside.
- Sauté Aromatics
- In a large skillet or sauté pan, warm olive oil over medium heat. Add chopped garlic and onion, cooking until fragrant and lightly golden.
- Add Green Beans & Potatoes
- Toss in the cooked green beans and potatoes, stirring to coat them in the garlicky oil.
Make the Vegan Pesto
- In a blender or food processor, combine fresh basil, sunflower seeds, garlic, lemon juice, olive oil, and a splash of reserved pasta water. Blend until smooth and creamy. Adjust salt and pepper to taste.
- Toss Pasta in Pesto
- Add the cooked pasta to the skillet and pour in the pesto. Toss everything together gently, adding more pasta water as needed for a silky coating.
- Squeeze Lemon & Serve
- Finish with a generous squeeze of fresh lemon juice for brightness. Serve warm and garnish with extra basil leaves or sunflower seeds.
Notes
? Nutrition Facts (Per Serving)
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 510 kcal | — |
| Total Fat | 28 g | 36% |
| Saturated Fat | 3.5 g | 18% |
| Polyunsaturated Fat | 8 g | — |
| Monounsaturated Fat | 15 g | — |
| Cholesterol | 0 mg | 0% |
| Sodium | 300 mg | 13% |
| Total Carbohydrates | 55 g | 20% |
| Dietary Fiber | 5 g | 18% |
| Total Sugars | 3 g | — |
| Protein | 11 g | 22% |
| Vitamin A | 18% | |
| Vitamin C | 35% | |
| Calcium | 6% | |
| Iron | 15% |
? Nutritional Insights
- ? Balanced meal: Each serving provides complex carbs from pasta and potatoes, healthy fats from olive oil and sunflower seeds, and plant protein.
- ? Rich in antioxidants: Thanks to the basil, garlic, and green beans, this dish is full of anti-inflammatory and immune-supportive compounds.
- ? Great source of magnesium & vitamin E from sunflower seeds.
- ? Naturally cholesterol-free and heart-healthy — a great choice for plant-based diets.