Spinach Pesto Pasta
This "pesto" is perfect for keeping calories low, as it cuts out all the oil and nuts that make up a regular pesto sauce. The spinach gives it it's green colour and the basil adds that pesto flavour but at a fraction of the calories!
Adding chicken to the recipe can bulk it out and add even more protein too!
Nutrition Facts
2 servings
Serving size
- Amount per serving
- Calories333
- % Daily Value *
- Total Fat 2.1g3%
- Total Carbohydrate 65.6g24%
- Dietary Fiber 2.8g10%
- Protein 11.8g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Yields2 ServingsCategoryDinner
150 g dried penne pasta
1 large onion - chopped
150 g mushrooms - sliced
2 garlic cloves - chopped
40 g fresh spinach
1 handful fresh basil
1 tsp dried oregano
1 tsp black pepper
0.50 tsp salt
1
Bring a large salted pot of water to the boil and add in the pasta.
Cook until al-dente. It should still be a little firm when bitten.
2
In a blender add the spinach and seasonings. Pulse until smooth.
Add a tbsp of water if the sauce is too thick, and blend again until smooth.
3
Place a non-stick pan on medium heat and add the mushrooms, onions and garlic. Cook until softened and the onions are translucent.
Remove from the heat and set aside.
4
Drain the cooked pasta and add it to the vegetables.
Add the sauce to the pan and mix well.
Serve with your favourite garlic bread and enjoy!
Ingredients
150 g dried penne pasta
1 large onion - chopped
150 g mushrooms - sliced
2 garlic cloves - chopped
40 g fresh spinach
1 handful fresh basil
1 tsp dried oregano
1 tsp black pepper
0.50 tsp salt