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Secret green sauce spaghetti

Sneak some extra green veg into pesto-based pasta sauce

  • Prep: 5 mins
    Cook: 12 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 549
  • Carbohydrates 74
  • Saturated Fat 8
  • Sugar 6
  • Protein 21
  • Fat 18
  • Fibre 6
  • Salt 0.7

Nutrition per serving

  • Calories 549
  • Carbohydrates 74
  • Saturated Fat 8
  • Sugar 6
  • Protein 21
  • Fat 18
  • Fibre 6
  • Salt 0.7

Ingredients

  • 400g spaghetti
  • 100g bag baby spinach
  • 140g frozen peas
  • small bunch basil, leaves picked, a few reserved to serve
  • 3 tbsp green pesto
  • 150ml pot single cream
  • 50g Parmesan (or vegetarian alternative), grated, plus a little extra to serve

Tip

Make it gluten-free
Replace the spaghetti with gluten-free spaghetti, and make sure the pesto is a gluten-free variety. 

Method

  1. Cook the spaghetti following pack instructions. Meanwhile, boil the kettle, put the spinach and peas in a bowl, and cover with boiling water. Leave for about 3 mins until the peas are tender, then drain well. Tip the veg into a food processor or blender, add the basil, pesto, cream and Parmesan, and whizz to make a smooth sauce.

  2. Drain the pasta, reserving a little of the cooking water, and return to the pan. Pour over the sauce and return to a low heat to cook for a few mins, until the sauce clings to the spaghetti. Add a little pasta water if it looks too dry, season to taste and serve with extra Parmesan and scattered with basil leaves, if you like.

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