Healthy Vegetarian Pesto Pasta

This creamy vegetarian pesto pasta recipe tastes just like the original pesto, but with more nutrition, and less than half the calories of the original.

Step-by-step instructions!

Follow our easy instructions for success!

1

2

3

4

Combine basil, ricotta, parmesan cheese, pine nuts, olive oil, garlic, salt and pepper into a food processor or blender and blend until smooth.

Make The Homemade Basil Pesto Sauce:

1

Bring a pot of water to a boil. Cook the pasta according to package instructions. Drain pasta and reserve 1-2 ladle fulls of pasta water to mix with the homemade pesto if needed to thin it out.

Cook Pasta:

2

In a large pan, heated over medium heat, defrost the frozen spinach for 2-3 min.

Cook The Spinach:

3

Add in the cooked pasta and creamy sauce, stir until blended. Add the pasta water a little at a time until you like the consistency and taste.

Combine With Drained Pasta:

4

If you have any left over pesto, keep in in a sealable glass jar and top it up with olive oil to keep it fresh.

NOTES

Swipe up for full recipe!