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Spaghetti with Vegan Pesto

green beans, marble potatoes, edamame
4.4 stars
(23 reviews)
  • Vegetarian
  • Dairy-Free
  • Vegan
  • Egg-Free
We've updated a traditional vegetable pasta dish from Genoa, Italy, for modern Pacific Northwest palates. Al dente spaghetti gets tossed with vegan-friendly pesto and blanched vegetables like baby Yukon Gold potatoes, green beans, and protein-packed edamame. Swirl in some Calabrian chilis for a fiery flavor boost.
Nutrition
Per Serving*
1.0 Per Container
Calories 760
Total Fat 32g
Saturated Fat 3.5g
Trans Fat 0g
Cholesterol 0mg
Sodium 240mg
Total Carbs 101g
Dietary Fiber 14g
Sugars 10g
Protein 22g
Vitamin A 1466IU
Vitamin C 29mg
Calcium 92mg
Iron 5mg
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.

What People Are Saying

3 Stars
A bit too much carb with pasta and potatoes. But please continue trying more vegan dishes

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