Nothing fancy here – just a straightforward, rich, and filling pasta, made from a mixture of textures, which makes for a solid dinner or as a cold leftovers lunch!
Quick Pesto and Butter Bean Pasta (serves 2-3)
Preparation time: 10 minutes | Cooking time: 15 minutes
• 2 cups Fusili Pasta
• Pinch of Sea Salt
• Dash of Olive Oil
• 3 tbsp vegan Green Pesto (I use Sacla free from or Le Conserve Della Nonna free from – both available in most supermarkets)
• Handful of Mushrooms (any) quatered
• Handful of Spinach
• 5 Sundried Tomatos diced
• Handful of Artichoke Hearts (the oil-marinated jar type) roughly chopped
• Can of Butter Beans
1. Bring a pan of water to the boil then add the pasta, salt and olive oil. Let boil for a moment then turn down to a simmer.
2. In a separate pan heat a dash of your preferred oil whilst chopping the mushrooms. Once chopped add to the pan and saute on a medium heat whilst the pasta cooks.
3. Meanwhile chop the sundried tomatoes and artichoke hearts and set aside. Drain and rinse the canned butter beans and set aside with the tomatoes and artichoke.
4. Once the mushrooms are soft enough to your liking you can add the tomatoes, artichokes, butter beans and spinach. Stir in well and keep on a the heat until all ingredients are thoroughly warmed through/the spinach has wilted.
5. When the pasta has finished cooking, drain it in a colander, rinse under warm water for a few seconds and then return to the pan before mixing in the pesto.
6. With the pasta now nicely coated in pesto, just mix in the rest of ingredients from your other pan and you’re ready to go! (Serve up with a basil leaf if you want an even prettier dish!)
– Swap the butter beans for a different bean of your choice. I think any white beans look nice with green pesto pasta – but whatever rocks your boat!