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Vegan Pesto Pasta with Beans and Sun-Dried Tomatoes
HAPPY KITCHEN.ROCKS8Ingredients
20Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 9 oz. fusilli (pasta, farfalle, fettuccine, etc)
- 1/2 batch pesto (vegan)
- 15 oz. cannellini beans (drained)
- 1/2 cup sun-dried tomatoes in oil (chopped)
- salt
- freshly ground black pepper
- vegan Parmesan (to serve,, optional)
- fresh basil leaves (to garnish, optional)
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