High Protein Pesto Pasta with Broccoli and White Beans is one of those dinners I keep coming back to when I need something fast, filling, and genuinely delicious. It delivers bold pesto flavor, tender broccoli, and over 40 grams of plant-based protein per serving. I first made this on a Tuesday night when I had exactly 30 minutes and a very impatient teenager staring at me from across the kitchen it saved the evening.
My family was skeptical at first. Nutritional yeast? Double white beans? Edamame in pasta? But the moment they tasted it, every last bit disappeared. This High Protein Pesto Pasta is creamy, herby, and satisfying in a way that surprises people every time. The trick is layering protein sources high-protein pasta, two cans of white beans, and edamame so the dish hits like a real meal and keeps everyone full for hours.
Table of Contents
Ingredients for Pesto Pasta with Broccoli and White Beans
After making this recipe more times than I can count, I have landed on the exact combination that works every time. I always reach for Barilla Protein+ as my first choice for the pasta it cooks up beautifully and has a texture that holds together when tossed with warm sauce. Banza chickpea pasta is my backup when I need a gluten-free option, though I watch it closely because it can go from perfect to mushy quickly.
- 1 lb high-protein pasta such as Barilla Protein+ or Banza chickpea pasta (mini shells style preferred they catch the sauce in every crevice) I recommend cooking it about 1 minute less than the package suggests since it finishes cooking in the pan
- 1 to 2 tbsp olive oil
- 4 cups broccoli, chopped into bite-sized florets in my experience, uniformly sized pieces cook more evenly, so take a moment to chop them consistently
- 2 cans (15 oz each) white beans, drained and rinsed my preference is cannellini beans for their creamy texture, though Great Northern beans work just as well
- 1 cup shelled edamame, cooked according to package directions before adding to the pan I usually thaw frozen edamame in warm water for 5 minutes, then drain
- 3 to 4 cloves garlic, minced – pro tip: if your pesto is already heavily garlicky, scale back to 2 cloves here to avoid overpowering the dish
- 1 cup prepared pesto sauce use a vegan pesto to keep the whole dish plant-based
- 1/2 cup nutritional yeast stir this directly into the pesto before adding it to the pan; it blends in smoothly and gives a rich, cheesy depth
- Salt and black pepper, to taste
- Lemon wedges for serving, optional but highly recommended
Step-by-Step Instructions
I recommend reading through all four steps before you start cooking this recipe moves quickly once the pasta is done, and having everything prepped and ready makes it completely stress-free.
Step 1: Bring a large pot of salted water to a boil and cook the high-protein pasta according to package directions, aiming for al dente. Before draining, scoop out about 1/2 cup of pasta water and set it aside you may need it later to loosen the sauce. Drain the pasta and set aside.
Step 2: While the pasta cooks, heat a large skillet over medium heat. Add 1 tablespoon of olive oil and the minced garlic. Cook for about 1 minute, stirring frequently, until the garlic is fragrant and just golden. Add the chopped broccoli with a generous pinch of salt and pepper. Place a lid on the pan and let the broccoli steam for 2 to 3 minutes, then remove the lid and cook another 3 to 4 minutes, stirring occasionally, until the florets are tender and have developed some light golden color on the edges. Avoid stirring too constantly letting the broccoli sit undisturbed for a minute at a time gives you that nice caramelization.
Step 3: Add both cans of drained white beans and the cooked edamame directly to the pan. Stir gently to combine and cook for 1 to 2 minutes until everything is warmed through.
Step 4: Add the drained pasta, the pesto sauce (with the nutritional yeast already stirred in), and a splash of reserved pasta water. Toss everything together until evenly coated. Add more pasta water a little at a time if the sauce feels too thick you want it glossy and clinging to the pasta, not dry. Taste and adjust salt and pepper. Serve immediately with a squeeze of fresh lemon over each bowl.
What to Serve with Pesto Pasta with Broccoli and White Beans
This pasta is hearty enough to stand on its own, but pairing it with the right sides makes it feel like a complete, balanced spread.
Crusty Garlic Bread: The crunch and butteriness of a good garlic bread is the perfect contrast to creamy pesto pasta. It also doubles as a scoop for any sauce left in the bowl.
Simple Green Salad or High Protein Italian Grinder Salad: A crisp, chopped salad with bold flavors cuts through the richness of the pesto beautifully. The grinder salad is loaded with protein too, making it a great companion for a high-protein meal.
Roasted Chickpea Veggie Harvest Salad: The warm, caramelized vegetables and crispy chickpeas add texture and an earthy sweetness that complements the herby pesto perfectly.
High Protein Broccoli Cheddar Soup: On a chilly weeknight, a small bowl of this creamy soup alongside the pasta makes a cozy, protein-packed dinner that feels really satisfying.
Crispy Gnocchi with Spinach and Feta: If you are feeding a crowd and want to add a second starchy side with Italian-inspired flavors, this one is always a crowd-pleaser with its golden crispy edges and salty feta.
Vegan Tzatziki Chickpea Salad: Cool, creamy, and refreshing this salad balances the bold, oily richness of the pesto sauce and adds extra plant-based protein to round out the meal.
Storage and Serving Tips
Store any leftovers in an airtight container in the refrigerator for up to 4 days. The pasta absorbs the pesto as it sits, so the flavors actually deepen overnight, which makes this an excellent meal prep option.
To reheat, warm the pasta in a skillet over medium-low heat with a small splash of water or olive oil to loosen the sauce back up. Stir gently and heat until warmed through. You can also microwave it in 60-second intervals, stirring between each. I recommend adding a small spoonful of fresh pesto after reheating to brighten the flavor back up.
This dish works well at room temperature too, making it a great option for packed lunches, potlucks, or picnic meals. – Pro tip: always keep your lemon wedges on the side and squeeze fresh juice over the bowl right before eating it lifts every single flavor.
Conclusion
This High Protein Pesto Pasta with Broccoli and White Beans is one of those recipes that checks every box fast, filling, packed with plant-based protein, and genuinely delicious enough that my picky teenagers ask for it again. Once you try it, it is going to earn a permanent spot in your weekly dinner rotation. Give it a go this week and let me know what you think in the comments!
High Protein Pesto Pasta with Broccoli and White Beans
Equipment
-
Large pot
-
Large skillet or pan
-
Colander
Ingredients
- 1 lb high-protein pasta Barilla Protein+ or Banza chickpea pasta; mini shells preferred
- 1-2 tbsp olive oil
- 4 cups broccoli chopped into uniform bite-sized florets
- 2 cans white beans 15 oz each, drained and rinsed; cannellini or Great Northern
- 1 cup shelled edamame cooked according to package directions; thawed from frozen
- 3-4 garlic cloves minced; reduce to 2 cloves if pesto is heavily garlicky
- 1 cup prepared pesto sauce store-bought or homemade; use vegan pesto to keep dish fully plant-based
- 1/2 cup nutritional yeast stir into pesto before adding to pan for smoother distribution
- salt and black pepper to taste
- lemon wedges for serving, optional but recommended
Instructions
-
Bring a large pot of salted water to a boil and cook the high-protein pasta according to package directions until al dente, about 1 minute less than the package suggests. Before draining, reserve 1/2 cup of pasta water. Drain and set aside.
-
Heat a large skillet over medium heat. Add 1 tablespoon of olive oil and the minced garlic. Cook for about 1 minute, stirring frequently, until fragrant and just golden. Add the chopped broccoli with a generous pinch of salt and pepper. Place a lid on the pan and let the broccoli steam for 2 to 3 minutes. Remove the lid and cook another 3 to 4 minutes, stirring occasionally, until the florets are tender with light golden edges.
-
Add both cans of drained white beans and the cooked edamame to the pan. Stir gently and cook for 1 to 2 minutes until everything is warmed through.
-
Stir the nutritional yeast directly into the pesto sauce until combined. Add the drained pasta and pesto mixture to the pan. Toss to coat evenly. Add reserved pasta water a splash at a time until the sauce is glossy and coats the pasta well. Taste and adjust salt and pepper.
-
Serve immediately with a squeeze of fresh lemon juice over each bowl if desired.
