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.
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
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
- 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.
- 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.
- Add cooked pasta into the pan and a large dollop of the pesto. Mix to stir, if you need more – add more!