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 ready-made pesto remains the focus, while the roasted vegetables and beans make the bowl more satisfying without turning it into a different kind of pasta. Using a prepared pesto keeps the recipe practical for a quick weeknight meal.

Flavor Profile

Prepared basil pesto brings herbal sweetness, cheese, and nutty depth in one ingredient. Courgettes pick up browned edges in a hot oven, 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

Roast the courgettes on a large tray while the spaghetti cooks until barely al dente. That high, dry heat lets their moisture evaporate so they brown rather than steam. Save a generous cup of pasta water; its starch transforms pesto from a thick paste into a silky sauce.

Loosen the ready-made pesto with a little pasta water, then toss it with the drained spaghetti off the heat. This keeps the sauce glossy and prevents the cheese in the pesto 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.

Check the pesto before adding salt because prepared brands vary considerably in their cheese and salt levels. If it tastes thick or concentrated, loosen it with pasta water rather than adding extra oil.

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. A measured amount of ready-made pesto keeps the classic flavour present without requiring a separate sauce-making step.

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 version, choose a dairy-free ready-made pesto and check the label before adding salt. Pesto brands vary in oil, cheese, nut, and salt levels, so the final flavour and nutrition will differ slightly.

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.