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5 from 2 votes

Easy Wholegrain Pasta With Spinach Pesto

A vegan spinach pesto with wholegrain pasta is exactly what you need when you want to eat something delicious and nutritious in a rush. The pesto is nut-free and you can make it with gluten-free pasta for a gf dish.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main
Cuisine: Italian
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Vegan Spinach Pesto
Servings: 8
Calories: 344kcal


  • 16 oz whole wheat pasta (or gluten-free pasta, if gf. Use any small pasta shape)
  • 1 cup kalamata olives , cut into rings or whichever way you want
  • 2 cups green beans , cooked (I used frozen ones pre-cut in 1-inch lengths and toss them into the boiling pasta water for the last five minutes that the pasta is cooking. They turn out just perfect.)
  • 3 tablespoon roasted sunflower seeds

For the pesto

  • 4 cups baby spinach
  • ¼ cup raw cashews (substitute with walnuts, roasted sunflower or pumpkin seeds, pecans, or even the more traditional pine nuts)
  • 4 cloves garlic , smashed
  • ¼ cup extra virgin olive oil (use less if you want to, but I like my pasta with plenty of olive oil!)
  • 1 tablespoon white miso (substitute with salt to taste if you don't have or want to use this)
  • Salt to taste


  • Cook the pasta until al dente.
  • While the pasta is cooking, place all pesto ingredients in a food processor and process until everything's broken down into a rough paste
  • Place the pesto and pasta in a bowl, and add all the veggies and sunflower seeds. Add a quarter to a half cup of the pasta cooking water to the bowl. Check salt.
  • Mix together thoroughly and serve.


Calories: 344kcal | Carbohydrates: 49g | Protein: 11g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Potassium: 326mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1665IU | Vitamin C: 8mg | Calcium: 65mg | Iron: 3mg