Spicy Creamy Pesto Pasta

This Spicy Creamy Basil Pesto Pasta recipe is the bomb! Honestly it's the best! The creamy pesto sauce makes it and even though you'll be making it from scratch, it's a super quick and easy dinner idea. You can thank me later.

Serves: 2 


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:

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


  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. In a deep non-stick pan, heat olive oil over a medium to high heat. Add broccoli florets, and semi sun-dried tomatoes to cook for 5 minutes. Then add spinach, and allow to wilt. Season with a small pinch of salt and pepper.
  3. Add cooked pasta into the pan and a large dollop of the pesto. Mix to stir, if you need more – add more!