By wearesovegan.com
Salad Leaf Pesto Pasta
If you’re looking for an excuse to use up leftover salad leaves, here is your answer. Whether it’s spinach, rocket, watercress or lettuce, we put them to good use by bulking out this gorgeous pesto pasta, which we combine with sun-dried tomatoes and butter beans.
Updated at: Fri, 28 Mar 2025 01:08:14 GMT
Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
47
High
Nutrition per serving
Calories616.6 kcal (31%)
Total Fat11.7 g (17%)
Carbs102.5 g (39%)
Sugars13.1 g (15%)
Protein26.5 g (53%)
Sodium278.3 mg (14%)
Fiber12.2 g (43%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
400gpasta
we use paccheri, or use GF pasta
4 Tbsppine nuts
60gmixed salad leaves
1 bunchfresh basil
large stalks removed
1garlic clove
peeled
4 Tbspnutritional yeast
or vegan parmesan
0.5lemon juice only
olive oil
salt
pepper
100gsun-dried tomatoes
sliced
1 x 400gtin of butter beans
drained + rinsed
vegan parmesan
for topping, optional
Instructions
View on wearesovegan.com
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Notes
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Delicious
Easy
Go-to
Under 30 minutes
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