Creamy Pesto w/ Roasted Veggies + Cannellini Beans (gf +vegan)
Serve alone as a deliciously complete meal. Or pair with an herb bread, salad and dessert to create a feast 😋.
Enjoy as a delicious, wholesome, complete meal on its own.
What I love about this dish is that on its own, it’s a deliciously, wholesome, complete meal — cause it’s filled with veggies, grains and a nice dose of protein— whether you eat dairy or are a vegan!
I love traditional pesto, but it often ends up not sitting well on my stomach as it can feel too oily, rich and carb heavy. So, what I tried to do with this dish is keep it full of all the great flavor, but made it:
Less Oily = Heart Healthy
By lessening the oil and adding in some soaked and blended cashews, as well making the vegan version I variation I share, the sauce ends up being lighter and better for your heart— but just as tasty.
Lighter = Easier Digestion
Whether you use the vegan version or keep the parmesan in the pesto, the sauce doesn’t feel as rich. Also, by adding in ample veggies, this dish ends up feeling more fresh and not as rich and heavy.
More Balanced = Rounded Macros (carbs/ fat/ protein)
By adding in a healthy dose of veggies and the cannellini beans, this dish is instantly transformed into a one-pot meal that is filling without feeling carb heavy. If you want it even less carb heavy, just cut down on the amount of pasta and increase the vegetable + beans. I do that for a lot of my weeknight pasta recipes these days and no one ever notices that big of difference. It probably helps that my husband and I love our veggies + beans. 🥦🥒🍅🫘
Or, pair w/ an herb bread, salad and a dessert — and you’ve got a feast on your hands ! 🪄
So, as I mentioned in my May 2024 newsletter1 , this would make a delicious Mother’s Day dinner— best of all, if your family has a variety of dietary restrictions or preferences, this recipe will help to accommodate a variety of different diets:
Gluten- free
Vegan
Vegetarian
Fodmap Friendly
As always, at the end of the recipe in the NOTES section, I included things to swap out depending on dietary needs, as well as Ayurvedic tips for your specific dosha type, and how you can make this dish sattvic and just as tasty! I also added in a new Fodmap Friendly section :).
A few ideas to pair it with to create a feast:
Salad — since this pasta has a creamy sauce and is packed with veggies, I’d suggest pairing it with a light salad that has a vinaigrette based dressing.
Olive Oil Herb Bread — ★ BONUS: Here’s my Olive Oil Herb Bread recipe — just like my mom use to make it! ❤️ I included the sattvic / fodmap friendly version — that has a distinctly garlicky flavor without having to fuss with the peeling, grating of fresh garlic or deal with the upset stomach that can often result from garlic for those that are sensitive to it.
Dessert — I personally love fruit desserts for Mother’s Day. If it’s cold where you’re at, a pie or crisp served a la mode would taste delicious. Here’s my favorite, Blackberry Apple Crumb Pie2. If it’s warm where you’re at, Strawberry Shortcake or a Berry Trifle would also be amazing!
If you have any questions, please don’t hesitate to ask in the subscriber-only chat! Also, if you make it…I’d love to hear how it turned out for you!
xo,
Kajal
Creamy Pesto w/ Roasted Veggies + Cannellini Beans — gf + vegan
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