Wholewheat pesto spaghetti

This is a great meal to cook when you are short of time but want something healthy! You can make the pesto beforehand or it’s so quick and easy to do whilst the spaghetti is boiling. 

Ingredients:

Wholewheat spaghetti

Almond pesto – this time round I didn’t add the avocado but if you want a creamier texture then feel free to

Handful of cherry tomatoes

1 small red onion

Handful of rocket leaves 

Olive oil

Salt and pepper to season 

Method 

Put the spaghetti to boil – I always add salt and olive oil to the water.

Whilst the spaghetti is boiling make the almond pesto using the recipe in the link above. 

Cut the cherry tomatoes into halves and slice the red onion, fry these in on a medium heat in some olive oil. 

Once the spaghetti is cooked, drain and rinse in cold water slightly to remove the starch but not so much that it makes the spaghetti go cold. Mix in the almond pesto, red onion and tomatoes and a handful of rocket leaves. 

Serve immediately and you can sprinkle some feta or Parmesan on top of you wish! 

Easy creamy pasta sauce

Ingredients:

For the sauce:

500g baby plum tomatoes 

2 small red onions or 1 large

5 garlic cloves 

Half a thinly sliced red chilli 

3 tbsp Olive oil

Handful of basil leaves 

A tin of chopped tomatoes 

For the pasta:

175g baby Spinach 

Two tablespoons Greek yogurt 

Salt and pepper

Oregano 

Heat a frying pan with 3 tablespoons of olive oil. Dice the onions and crush the garlic cloves, once the oil has warmed up add the onions, garlic and red chilli along with a teaspoon of salt. Put a lid on the pan and allow the onions to sweat for about 10 minutes until they turn translucent in colour. 


Meanwhile, chop the baby plum tomatoes (I cut them in half so the sauce is a little chunky) and add the tin of chopped tomatoes. Let this simmer with the lid on for around 15-20 minutes. 


If the sauce seems a bit runny, put the gas on high still with the lid on to allow some of it to reduce and thicken. Once reduced, turn the gas off and stir in two tablespoons of Greek yogurt. This will give it a nice creamy and thick texture! That is all there is to it! The sauce is ready! 

It’s such a versatile sauce I use it for pasta, baked eggs and chorizo stew! If I use it for anything other than pasta I do not add the yogurt so it’s more tomatoey rather than creamy. 

Tonight I’m simply using it for pasta sauce so read on if you wish to know how the rest of the recipe goes. 

Place the spinach on top of the sauce and put the lid back on – this will allow it to wilt but not cook in the steam.
Meanwhile boil the pasta as per the instructions – I used fresh egg lumaconi pasta from sainsburys which boils into large shells. Turn the oven onto 200 degrees. 

Once the pasta is ready, drain and rinse with cold water this removes the starch and stops the pasta sticking together. Return the pasta to the saucepan and add the sauce to it. Mix it together and transfer to a non stick baking tray. Tear up a mozzarella ball and scatter on top. Sprinkle with some dried oregano and black pepper.


Place the tray in the oven for around 5-10 minutes until the mozzarella melts and begins to turn brown. Serve immediately with a green salad and some garlic bread if you wish!