Photo credit: Annie Archambault

Black bean pasta and vegan pesto sauce

Preparation: 20 min | Baking: 30 min | Portions: 4

Ingredient

  • 1/2 red onion
  • 1 cup of leeks chopped
  • 1 red pepper 
  • 1 1/2 Cup of precooked white kidney beans
  •  pasta
  • 2 tbsp of Vegan Pesto (Herbs 2) from Hydro Culture
  • 2 tbsp of Olive Oil

Preparation

  1. In a skillet over medium heat, fry 1/2 diced red onion, 1 cup chopped leek and 1 cup of diced red bell pepper. Cook until vegetables are tender. 
  2. Cook pasta according to instructions on the box.
  3. Reduce heat to low and add 1 1/2 cups of pre-cooked white beans and black bean pasta.
  4. For the sauce, mix 2 tbsp. of Hydro Culture Vegan Pesto (Herbs2) with 2 tbsp. of olive oil. Toss with pasta.

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