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Fridge-raid one-pan pesto pasta

Fridge-raid one-pan pesto pasta in a saucepan and bowl

Fridge-raid one-pan pesto pasta

Name: Fridge-raid one-pan pesto pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 2 tbsp olive, sunflower or vegetable oil; 1 onion (white or red) or 1⁄2 bunch of spring onions, finely sliced; 1 pepper chopped; 2 garlic cloves crushed or finely grated; 2-4 tbsp pesto (depending on what you have left in the jar), check it’s vegetarian if needed; 900ml stock (vegetable or chicken stock works well); 2 rosemary or thyme sprigs; 400g pasta (we used penne); 200g spinach or frozen peas; 2-3 tbsp mascarpone crème fraiche or soured cream; ½ lemon (optional); grated Italian-style hard cheese or vegetarian alternative, to serve (optional)

Samuel Goldsmith

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Serves 4 - 6

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 4.8 out of 5.39 ratingsRate

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Use up odds and ends hanging around in the fridge to make this pasta. Try courgettes instead of peppers, or other leafy greens in place of the spinach

Low calorie

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive, sunflower or vegetable oil
1 onion

(white or red) or 1⁄2 bunch of spring onions, finely sliced
1 pepper

chopped
2 garlic cloves

crushed or finely grated
2-4 tbsp pesto

(depending on what you have left in the jar), check it’s vegetarian if needed
900ml stock

(vegetable or chicken stock works well)
2 rosemary or thyme sprigs
400g pasta

(we used penne)
200g spinach

or frozen peas
2-3 tbsp mascarpone

crème fraiche or soured cream
½ lemon

(optional)
grated Italian-style hard cheese

or vegetarian alternative, to serve (optional)

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Nutrition: Per serving (6)

kcal366
fat10g
saturates3g
carbs52g
sugars4g
fibre5g
protein14g
salt1g

Method

step 1

Heat the oil in a large lidded pan over a medium-low heat and fry the onions with a pinch of salt for 8-10 mins until beginning to soften, then stir in the peppers and cook for 5 mins more. Stir in the garlic and cook for 1 min before adding the pesto. Mix everything together and cook for a couple of minutes.
step 2

Pour in the stock, then add the rosemary or thyme, followed by the pasta. Stir everything together, bring to a simmer, put the lid on and cook for 12-14 mins until the pasta is almost cooked. Add a splash more water if necessary.
step 3

Stir in the spinach or frozen peas and cook for 2 mins, or until the spinach is wilted. Spoon in the mascarpone, crème fraiche or soured cream, then mix it in. Squeeze over the lemon, if using, then serve with grated Italian hard cheese scattered over, if you like.

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A star rating of 4.8 out of 5.39 ratings

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