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Veggie Pasta with Black Bean Pesto

black bean pesto pasta in serving dish

Pasta and sautéed veggies are smothered in a protein packed, black bean pesto! So much delicious flavour packed into every bite.

I’m a lover of all things pesto! For the sake of adding protein to this dish, while still keeping it nut free, black beans just makes sense! This combo is unbelievably delicious! Why did I never think of this before now? Give it a try!

I like to grow my own fresh basil in the garden each summer. By harvesting time, there’s usually so much left that we don’t know what to do with it. So, I make my own homemade pesto with all the delicious basil that won’t get used on time. I typically make a big batch and separate into small jars and freeze. So on a rainy day, I’ve almost always got pesto in my freezer, ready to go.

Having pesto readily available makes this dish SUPER easy to make. I just sauté some veggies. Then in a separate pot, I cook my pasta.

sauteed veggies in skillet

Then toss my pesto and the black beans into my Vitamix and give it a whirl. (Now I have black bean pesto.) Then mix everything together. Just like that, dinner is served. If you don’t have basil on hand to make pesto from scratch, feel free to use store bought.

black bean pesto pasta in pot

Serve your dish garnished with green onion and cherry tomatoes, if desired. Or you may want to sprinkle with chili flakes to add a little heat.

black bean pesto pasta with cherry tomato garnish

Want more pasta inspiration?

Give this classic Italian Penne Aglio e Olio or this spin on Pasta Bolognese a try! For a classic, and comforting pasta dish, how about some good ol’ Mac & Cheese? YUM

Or do you want more ideas on how to use this Homemade Pesto? Check out my Veggie Pizza, Socca (chickpea flatbread), or these AMAZING spiralized Zucchini Noodles

black bean pesto pasta in serving dish

Veggie Pasta with Black Bean Pesto

Course: Main Course
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 servings
For a quick, easy and delicious meal, try this black bean pesto pasta. It is loaded with healthy ingredients and comes together in a hurry!
Pin Recipe Print Recipe


  • 3/4 cup black beans cooked or canned
  • 3/4 cup homemade pesto or store bought
  • 1 tsp cooking oil I use grape seed
  • 1/2 yellow onion thinly sliced
  • 1/2 red onion thinly sliced
  • 1 red pepper thinly sliced
  • 5-6 cremini mushrooms thinly sliced
  • 1/2 tsp salt
  • 1 package dry pasta of choice I used penne
  • Optional garnishes: green onion cherry tomatoes


  • In a small blender, puree your black beans with your pesto and set aside.
  • Bring a large pot of generously salted water to boil and cook your pasta according to package directions. Reserve about half a cup of the pasta water when draining. Return drained pasta to the pot.
  • Meanwhile, heat the oil in a large skillet and add all your veggies and the salt. Sauté for about 10 minutes, or until softened and liquid from the mushrooms is mostly evaporated.
  • Pour the black bean pesto on your drained pasta and mix well to coat evenly, adding some of the reserved pasta water to aid with mixing if your sauce is too thick. (Add a tablespoon or two at a time, you don't want it to be too liquidity.)
  • Next, add your sautéed veggies to the pasta and gently mix.
  • Serve garnished with green onion and cherry tomatoes if desired.
Calories: 398kcal | Carbohydrates: 65g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 573mg | Potassium: 376mg | Fiber: 5g | Sugar: 4g | Vitamin A: 24.9% | Vitamin C: 33% | Calcium: 8% | Iron: 9.5%
DID YOU TRY THIS RECIPE?Mention on IG and tag #thishealthykitchen!
*Nutritional information is an estimate, calculated using online tools.

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