Vegan Pesto Pasta


  • ½ Japanese Kent Pumpkin 
  • 1 can cannellini beans 
  • 1 cup of fresh basil
  • 2 tbsp pine nuts
  • 3 tbsp extra virgin olive oil 
  • Juice of 1 lemon
  • 2 garlic cloves
  • 1 cup baby spinach leaves 
  • 500g spaghetti
Serves – 4


  1. Preheat oven to 200 degrees Celsius and line a baking tray with baking paper.

  2. Chop pumpkin into 1 cm cubes and place on baking tray. Drizzle 1 tbsp olive oil over the top and toss to coat. Place into the oven for approx. 20 minutes or until tender.

  3. Heat a pot of water and cook pasta until al dente. Strain water from pasta once cooked. 

  4. Whilst the pasta and pumpkin are cooking, place the cannellini beans, basil, pine nuts, 2 tbsp. olive oil, lemon juice, garlic and spinach leaves into a food processor and blend until it has formed a creamy pesto. 

  5. Divide ingredients to serve, mix through and enjoy!

Tahlia Claringbold

Based in Sydney, Australia, I have recently graduated as a Nutritionist from the University of Wollongong, completing my Bachelor of Nutrition Science (BNutSci) in 2019.

I am now completing my Master of Nutrition and Dietetics (also at UOW) to graduate as an Accredited Practicing Dietitian (APD) in 2021.

I am a passionate foodie who loves to cook, bake, learn and educate others.

My favourite foods include sushi, chocolate and avocado. I love cats, yoga, baking, and my friends. I have particular interests in digestive health, adolescent nutrition and women’s nutrition.

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