Spicy Creamy Pesto Pasta

This pasta idea is super delicious and simple to make! Paired with the amazing creamy pesto, this is a dish you'll love!

Serves: 2 

Ingredients:

Pasta:
250g spiral pasta, uncooked
1 medium broccoli head, cut into small florets
10 semi sun dried tomatoes, sliced in half
1 cup baby spinach
2 tbsp. pumpkin seeds, toasted

Spicy Pesto:
Ingredients: 
2 cups of baby spinach 
1/2 cup fresh basil leaves
¼ cup of parmesan cheese
2/3 cup of pine nuts, toasted
1 garlic cloves, crushed
1 tbsp. lemon juice
2/3 cup of olive oil 
50g yopro yoghurt, plain flavour
½ tsp chilli flakes
Pinch of salt
Pinch of pepper

Directions:

  1. Add all ingredients under “pesto” except the olive oil into a blender and begin to blend. Whilst blending, slowly pour in the olive oil and blend until your desired consistency.
  2. Cook pasta according to packet instructions.
  3. In a deep non-stick pan, heat olive oil over a medium to high heat.
  4. Add broccoli florets, and semi sundried tomatoes to cook for 5 minutes. Then add spinach, and allow to wilt. Season with a small pinch of salt and pepper.
  5. Add cooked pasta into the pan and a large dollop of the pesto.
  6. Mix to stir, if you need more – add more!
  7. Serve with extra chilli flakes and a sprinkle of parmesan! 

1 comment

  • I made this recipe last night and it was delicious! :) I had some pesto left over and was wondering how long you think it would last in the fridge? xx

    Chelsea

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