Spinach White Bean Pesto Pasta is the kind of comforting, wholesome dish that’s made for busy nights when you want something hearty, healthy, and ready in a flash. It’s packed with vibrant flavors—from the herby freshness of basil and spinach to the creamy, nutty richness of white beans—and comes together in one pot with almost no effort. This is a go-to recipe when you want to feel good about dinner without spending an hour in the kitchen.

Why You’ll Love This Recipe

Ridiculously Easy: Everything blends together in minutes, and the pasta cooks while the pesto is being prepped. It’s dinner magic.
Nutritious and Filling: Thanks to the fiber and protein from white beans and the iron-packed spinach, this meal is as satisfying as it is good for you.
Bright, Fresh Flavors: The pesto is lively and aromatic, with garlic, lemon, and herbs shining through every bite.
Perfect for Meatless Meals: Whether you’re vegetarian or just skipping meat for the night, this pasta hits all the right notes without missing a beat.

Ingredients You’ll Need

Here’s what you’ll want to have on hand for this flavorful, green-hued pasta dream:

Pasta: A short pasta like penne or fusilli works best to hold onto that silky pesto.
Spinach: Adds a fresh, green boost and blends beautifully into the pesto for a mild flavor and vibrant color.
White Beans: Cannellini or Great Northern beans bring a creamy texture and add plant-based protein—no cream needed.
Fresh Basil: Essential for that classic pesto taste. Don’t skip it!
Garlic: Adds depth and a savory kick—use fresh cloves for the best flavor.
Lemon Juice: Brightens everything and balances the richness of the beans and oil.
Parmesan Cheese: Brings saltiness and umami—grate it fresh if you can.
Olive Oil: Helps everything blend into a smooth, luscious pesto.
Salt and Pepper: Season to taste and adjust as needed.

Variations

Want to mix things up a bit? Try one of these twists:

Make it Vegan: Skip the parmesan or use a dairy-free alternative like nutritional yeast or vegan parm.
Add Veggies: Toss in some cherry tomatoes, roasted zucchini, or steamed broccoli for extra texture and flavor.
Switch the Greens: Try arugula, kale, or even parsley instead of spinach if that’s what you’ve got.
Change the Beans: Chickpeas or butter beans work well too, with a slightly different texture.

How to Make Spinach White Bean Pesto Pasta

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil and cook your pasta until al dente. Before draining, reserve about ½ cup of pasta water—this is liquid gold for your sauce.

Step 2: Blend the Pesto

In a food processor, combine spinach, white beans, fresh basil, garlic, lemon juice, parmesan, and a good drizzle of olive oil. Blend until smooth and creamy. Add a bit of pasta water if it’s too thick—it should be velvety but not runny.

Step 3: Combine Pasta and Pesto

Return the drained pasta to the pot and toss it with the pesto. Use the reserved pasta water, a tablespoon at a time, to loosen the sauce and help it coat every piece of pasta.

Step 4: Taste and Adjust

Give it a quick taste and adjust with salt, pepper, or more lemon juice if needed. Then serve it up warm with an extra sprinkle of parmesan or a few torn basil leaves.

Pro Tips for Making the Recipe

Reserve That Pasta Water: It’s starchy and helps create a silky sauce that clings to every noodle. Don’t skip this step.
Blend the Pesto Smoothly: A high-powered blender or food processor will give you that creamy, rich consistency.
Use Fresh Ingredients: Fresh basil, lemon juice, and garlic make a world of difference in flavor—this isn’t the time for shortcuts.
Don’t Overcook the Pasta: You want it to be just al dente so it holds its shape and texture once mixed with the sauce.

How to Serve

This pasta is incredibly versatile and works beautifully on its own or with some tasty sides. Here’s how to round out your meal:

Garnishes:

Top with toasted pine nuts, a drizzle of olive oil, lemon zest, or a handful of microgreens for a fresh finish.

Side Dishes:

Pair it with a crisp green salad, garlic bread, or a bowl of roasted veggies like asparagus or Brussels sprouts.

Protein Add-On:

If you want to add more protein, grilled chicken, shrimp, or even a poached egg can make it even more satisfying.

Make Ahead and Storage

Storing Leftovers

Store any leftover pasta in an airtight container in the fridge for up to 3 days. The pesto may thicken as it sits, so loosen it with a splash of water or olive oil when reheating.

Freezing

You can freeze the pesto separately in small containers or ice cube trays for up to 3 months. Thaw in the fridge before tossing with fresh pasta.

Reheating

Reheat gently on the stovetop or in the microwave with a bit of water or broth to bring back that creamy consistency.

FAQs

Can I use canned white beans for this recipe?
Absolutely! Canned beans are perfect and super convenient—just be sure to drain and rinse them well before blending.

What type of pasta works best?
Short pasta like penne, fusilli, or rotini is ideal because it grabs onto the pesto. But honestly, use whatever you love or have on hand.

Can I make the pesto ahead of time?
Yes! The pesto keeps well in the fridge for 3–4 days in a sealed container. Just give it a quick stir before using, as the oil may separate slightly.

Is this dish kid-friendly?
Definitely! The pesto is mild and creamy, and many kids love pasta and beans. You can skip the garlic or lemon if your little ones prefer a plainer taste.

Final Thoughts

Spinach White Bean Pesto Pasta is one of those feel-good meals you’ll turn to again and again. It’s comforting yet light, fast but full of flavor, and endlessly adaptable. Whether you’re feeding a family, meal-prepping for the week, or just want a cozy dinner without the fuss—this one’s a keeper. Try it once, and it might just become your new weeknight favorite.

Spinach White Bean Pesto Pasta Recipe