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Pesto-style Pasta

Looking for a way to get all your greens in one meal? Then give this pasta recipe a go! With a take on a pesto style sauce, substituting out the Parmesan and some of the oil this makes for a low-fat, easy and healthy midweek dinner. It also works really well as meal prep so you can have a filling and nutritious lunch during the workday. 


This recipe is best with fresh basil for that authentic pesto flavour but dried basil will do as well. Remember to get a big bag of spinach too as it’ll shrink up as soon as you wilt it! 

Ingredients (Serves 4)

Frylight or Oil

1 Onion, Diced 

1 Head of Broccoli

500g Fresh Spinach

A Packet of Fresh Basil (or 2 tsp dried Basil)

250g Peas, Frozen

250ml Chicken Stock

80g Peanuts (I went for dry roasted penuts)


4 Chicken Breasts

Seasoning of choice (I used salt, garlic, Italian seasoning and paprika)


240 g Spaghetti (dry weight)

700ml Boiling Water

                                                                                                                                          

Nutritional Info

Approximately 668 kcal per serving. As green vegetables, both broccoli and spinach contain a rich source of antioxidants including vitamins A, C & K


Method

  1. Place your chicken breast into an oven safe dish, season and bake in the oven at 180 for 30 mins

  2. Dice the onion and add to a pan along with frylight (or oil if you prefer). Cook until golden brown and starting to soften.

  3. Cut up your head of broccoli into small pieces (I include the stalk too for this recipe to avoid waste) and add into the frying pan with the onions. Add a splash of hot water and cook for 3-4 mins so the broccoli starts to soften.

  4. Add in the spinach and wilt until it cooks down into the sauce. Add the chicken stock, peanuts, salt and peas. Cook for a further 6-7 mins. 

  5. Using a stick blender or food processor blend the sauce. At this point you may want to add more stock or reduce the sauce on the heat, depending on personal preference.

  6. Cook the spaghetti for 10-12 minutes. Drain the pasta and combine with the sauce. Serve up or pack into boxes and store in the fridge.


Want more guidance? Keep an eye on our socials for a tutorial on how to make this recipe,

@_officialimperium.


Suggestions:

  • On a bulk or wanting to increase your calories? Swap chicken breast for chicken thighs or add some bacon lardons for extra flavour!

  • Veggie? This recipe was originally veggie, to keep up the protein add in some roasted chickpeas or halloumi

  • Vegan? Replace the chicken stock cubes for vegan ones and add roasted tofu 

 
 
 

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