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!
Servings 2
- Amount Per Serving
- Calories 333
- % Daily Value *
- Total Fat 2.1g4%
- Total Carbohydrate 65.6g22%
- Dietary Fiber 2.8g12%
- Protein 11.8g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.
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.
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.
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
Directions
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.
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.
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.
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!