Using wagon wheel pasta for the kiddies, this is an easy and healthy vegetarian pesto pasta recipe, with beans and tomatoes for extra nutrition. You can use a pre-made vegan pesto for a vegan version. Created for Bush's® Beans by Connie Guttersen, R.D. PH.D., nutrition instructor at the Culinary Institute of America and author of "The Sonoma Diet." Recipe courtesy of "The Sonoma Diet."
Ingredients:
- olive oil or vegetable oil
- 1 cup diced onions
- 2 tbsp garlic, sliced thin
- 1 tbsp minced thyme
- 1 cup chopped canned tomatoes
- 1 15.5 ounce can Great Northern or Cannelini beans, with liquid
- 1/4 tsp salt
- 1 pinch black pepper
- 1 tbsp vegetarian pesto, pre-made or store bought
- 1 pound wagon wheel pasta, cooked according to package directions
Preparation:
In a large sauce pot over low heat, sautee garlic and thyme in a bit of oil for two minutes. Add onions; cook 3-4 minutes or until translucent. Add tomato and cook for two minutes. Add beans with the liquid and bring to a simmer. Cook for 15 minutes.Combine beans and tomato mixture with cooked pasta. Stir in pesto just before serving.
