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 cholesterol-free and vegan version. Plus, becuase it uses pre-made pesto and canned tomatoes, it's super quick and easy to prepare. You can't go wrong with this healthy kids' pesto meal.
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. Creamy low-fat vegan pasta primavera recipe
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Combine beans and tomato mixture with cooked pasta. Stir in pesto just before serving.
Like this recipe? Here's more simple vegetarian pasta dinners you might enjoy:
