Basil Pesto Pasta with Courgette and White Beans

Basil Pesto Pasta with Courgette and White Beans

This basil pesto pasta is a quick vegetarian dinner that keeps the familiar fresh, nutty pesto flavour while making the bowl more satisfying. Wholewheat spaghetti, courgettes, and cannellini beans turn a simple pesto sauce into a proper main meal, with enough protein and fibre to carry a weeknight dinner.

The pesto remains the focus: fragrant basil, toasted pine nuts, Parmesan, garlic, and good olive oil. The vegetables and beans are folded in at the end, so they support the sauce rather than turning it into a different kind of pasta.

Flavor Profile

Fresh basil brings sweetness and peppery herbal flavour, while Parmesan adds salty depth and pine nuts give the sauce its soft, buttery character. Courgettes pick up golden edges in the pan, and cannellini beans bring a mild creaminess that works naturally with pesto. Black pepper at the end gives the finished pasta a little lift.

How It Comes Together

Cook the spaghetti until barely al dente and save a generous cup of its cooking water. That starchy water is what transforms pesto from a thick paste into a silky pasta sauce. Cook the courgettes separately while the spaghetti boils so they have room to brown rather than steam.

Make the pesto in a food processor, then toss it with the drained spaghetti off the heat. This keeps the basil green and prevents the cheese from becoming grainy. Add the beans and courgettes last, using a splash more pasta water to bring everything together.

Chef's Tips

Do not rinse the spaghetti after draining; the surface starch is helpful here. Add pasta water a little at a time as you toss. The sauce should cling to the noodles and look glossy, not sit in a puddle at the bottom of the pot.

Toast the pine nuts for a few minutes in a dry pan before making the pesto. Let them cool briefly first, so they do not warm and darken the basil in the food processor. If your basil stems are tender, use them too; they add flavour and reduce waste.

Ingredient Highlights

Wholewheat spaghetti contributes more fibre than standard white pasta, while cannellini beans add plant protein and a creamy texture. Courgettes provide a generous vegetable portion without competing with the basil. The pesto uses a measured amount of olive oil, pine nuts, and Parmesan so the classic flavour is present without making the dish overly rich.

Easy Swaps

Butter beans, chickpeas, navy beans, or borlotti beans can replace cannellini beans. Use penne, fusilli, or another short wholewheat pasta if you prefer; the same dry weight works well. Green beans, peas, spinach, mushrooms, or tenderstem broccoli are practical alternatives to courgettes. Add spinach only at the end so it wilts without overcooking.

For a dairy-free pesto, replace Parmesan with nutritional yeast and add a pinch more salt. Walnuts or almonds are workable, less expensive alternatives to pine nuts, although the flavour will be different.

Make-Ahead & Meal Prep

Pesto keeps in a covered container for up to 3 days in the refrigerator. Press a piece of baking paper directly onto the surface to limit browning. Store leftover pasta for up to 3 days and reheat it with a splash of water; add a little fresh pesto after warming if you have it.

Serving & Goal Fit

One serving is one pasta bowl, about 420 g, with pesto, courgette, and beans. It provides roughly 25 g protein and 15 g fibre. On a training day, add 50 g cooked rice or a piece of fruit if you need more carbohydrate. On a rest day, keep the beans and vegetables the same and reduce the spaghetti portion slightly.

For another protein option, grilled chicken breast, shrimp, firm tofu, or tempeh work well with basil pesto. Broccoli, green beans, spinach, peas, mushrooms, onions, courgette, tenderstem broccoli, and frozen mixed vegetables can all take the place of the courgettes.