Primavera Pesto Pasta

You have the power to embrace a sustainable future – one green meal at a time!

This delicious fresh pasta is moreish!

Serves 10

For the basil pesto

  1. 100 grams basil
  2. 4 teaspoons crushed garlic
  3. 180 ml olive oil
  4. 30 ml lemon juice
  5. 3 tablespoons nutritional yeast
  6. Salt to taste


For the pasta

  1. 800 grams penne pasta
  2. 250 grams onions, peeled and chopped
  3. 4 teaspoons garlic
  4. 3 teaspoons paprika
  5. Crushed chilli to taste
  6. 250 grams cherry tomatoes
  7. 240 grams red pepper, sliced and halved
  8. 300 grams fresh mushrooms, sliced
  9. 2 grams mixed herbs
  10. 300 grams spinach, shredded
  11. 100 grams pitted olives


  1. Cook the penne pasta according to instructions, drain and put aside. Drizzle some olive oil over the pasta to prevent the pasta from sticking together.
  2. Make the pesto: Blend together the basil, lemon juice, garlic, salt, nutritional yeast.
  3. Make the pasta: Fry the onion in a pan in oil for a minute then add spices, garlic, peppers, tomatoes, and mushrooms and fry for a few minutes.
  4. Now add the chopped spinach.
  5. When the spinach becomes bright green, switch off the heat and olives.
  6. Now add this mixture and the pesto with the pasta and mix together.


Recipe courtesy of Leozette Roode

Green Monday SA


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