eCook Meal
Cheesy Pesto Girasoli
with Pesto Princess basil pesto & fresh basil
Italian for ‘sunflower’, this flower-shaped pasta is delicate, full of flavour, and just so pretty to look at! These delectable vessels will soon be coated in a Pesto Princess Basil Pesto-infused crème fraîche sauce, featuring golden pan-fried mushrooms & earthy spinach, and garnished with fresh basil.
Serving guide
Choose your portion size.
IT’S A GO FOR GIRASOLI
Boil the kettle. Bring a pot of salted water to a boil for the girasoli. Cook the girasoli until they float to the surface, 2-3 minutes. Drain and toss through a drizzle of olive oil.
STOCK & MUSHROOMS
Dilute the stock with 100ml of boiling water. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.
CREAMY PESTO SAUCE
Place a large pan over medium heat with 15g of butter. Heat until melted and foaming, 30-60 seconds. Slowly whisk in the diluted stock. Simmer until slightly thickened, 2-3 minutes. Stir in the pesto, the rinsed Spinach, and the golden mushrooms. Mix until wilted, 1-2 minutes. Remove from the heat, mix in the crème fraîche, season, and add the girasoli.
PRETTY PASTA
Plate up the girasoli with the creamy pesto sauce. Garnish with the torn basil. Dig in, Chef!
Three Cheese Girasoli - 175g
Vegetable Stock - 5ml
Button Mushrooms - 65g
Pesto Princess Basil Pesto - 30ml
Spinach - 20g
Crème Fraîche - 25ml
Fresh Basil - 3g
IT’S A GO FOR GIRASOLI
Boil the kettle. Bring a pot of salted water to a boil for the girasoli. Cook the girasoli until they float to the surface, 2-3 minutes. Drain and toss through a drizzle of olive oil.
STOCK & MUSHROOMS
Dilute the stock with 200ml of boiling water. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.
CREAMY PESTO SAUCE
Place a large pan over medium heat with 30g of butter. Heat until melted and foaming, 30-60 seconds. Slowly whisk in the diluted stock. Simmer until slightly thickened, 2-3 minutes. Stir in the pesto, the rinsed Spinach, and the golden mushrooms. Mix until wilted, 1-2 minutes. Remove from the heat, mix in the crème fraîche, season, and add the girasoli.
PRETTY PASTA
Plate up the girasoli with the creamy pesto sauce. Garnish with the torn basil. Dig in, Chef!
Three Cheese Girasoli - 350g
Vegetable Stock - 10ml
Button Mushrooms - 125g
Pesto Princess Basil Pesto - 60ml
Spinach - 40g
Crème Fraîche - 50ml
Fresh Basil - 5g
IT’S A GO FOR GIRASOLI
Boil the kettle. Bring a pot of salted water to a boil for the girasoli. Cook the girasoli until they float to the surface, 2-3 minutes. Drain and toss through a drizzle of olive oil.
STOCK & MUSHROOMS
Dilute the stock with 300ml of boiling water. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pan and season.
CREAMY PESTO SAUCE
Place a large pan over medium heat with 45g of butter. Heat until melted and foaming, 30-60 seconds. Slowly whisk in the diluted stock. Simmer until slightly thickened, 3-4 minutes. Stir in the pesto, the rinsed Spinach, and the golden mushrooms. Mix until wilted, 2-3 minutes. Remove from the heat, mix in the crème fraîche, season, and add the girasoli.
PRETTY PASTA
Plate up the girasoli with the creamy pesto sauce. Garnish with the torn basil. Dig in, Chef!
Three Cheese Girasoli - 525g
Vegetable Stock - 15ml
Button Mushrooms - 190g
Pesto Princess Basil Pesto - 90ml
Spinach - 60g
Crème Fraîche - 75ml
Fresh Basil - 8g
IT’S A GO FOR GIRASOLI
Boil the kettle. Bring a pot of salted water to a boil for the girasoli. Cook the girasoli until they float to the surface, 2-3 minutes. Drain and toss through a drizzle of olive oil.
STOCK & MUSHROOMS
Dilute the stock with 400ml of boiling water. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pan and season.
CREAMY PESTO SAUCE
Place a large pan over medium heat with 60g of butter. Heat until melted and foaming, 30-60 seconds. Slowly whisk in the diluted stock. Simmer until slightly thickened, 3-4 minutes. Stir in the pesto, the rinsed Spinach, and the golden mushrooms. Mix until wilted, 2-3 minutes. Remove from the heat, mix in the crème fraîche, season, and add the girasoli.
PRETTY PASTA
Plate up the girasoli with the creamy pesto sauce. Garnish with the torn basil. Dig in, Chef!
Three Cheese Girasoli - 700g
Vegetable Stock - 20ml
Button Mushrooms - 250g
Pesto Princess Basil Pesto - 125ml
Spinach - 80g
Crème Fraîche - 100ml
Fresh Basil - 10g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R61.83
for 4 servings · R15.46 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Button Mushrooms needs 250 gButton Mushrooms 250 g 250 g at R38.99 · 100% of packR38.99
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Spinach needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Fresh Basil needs 10 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 3% of packR1.87
-
Crème Fraîche needs 100 mlSour Cream 250 ml 250 ml at R36.99 · 40% of packR14.80
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
Not in the Woolies basket — source these elsewhere:
- Three Cheese Girasoli
- Pesto Princess Basil Pesto
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Cheesy Pesto Girasoli?
The preparation time for Cheesy Pesto Girasoli with Pesto Princess basil pesto & fresh basil is between 15 and 30 minutes.
What is the total time required to make Cheesy Pesto Girasoli with Pesto Princess basil pesto & fresh basil?
The total time required to make Cheesy Pesto Girasoli with Pesto Princess basil pesto & fresh basil is between 25 and 40 minutes.
How many servings does Cheesy Pesto Girasoli provide?
4 servings
What are the main ingredients in Cheesy Pesto Girasoli?
Button Mushrooms, Creme Fraiche, Fresh Basil, Pesto Princess Basil Pesto, Spinach, Three Cheese Girasoli, Vegetable Stock
What is the nutritional information of Cheesy Pesto Girasoli?
Calories: 858, Carbs: 62 grams, Fat: grams, Protein: 25.5 grams, Sugar: 11.9 grams, Salt: 1529 grams
How do I prepare Cheesy Pesto Girasoli?
STOCK & MUSHROOMS: Dilute the stock with 200ml of boiling water. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season. CREAMY PESTO SAUCE: Place a large pan over medium heat with 30g of butter. Heat until melted and foaming, 30-60 seconds. Slowly whisk in the diluted stock. Simmer until slightly thickened, 2-3 minutes. Stir in the pesto, the rinsed spinach, and the golden mushrooms. Mix until wilted, 1-2 minutes. Remove from the heat, mix in the crème fraîche, season, and add the girasoli. IT’S A GO FOR GIRASOLI: Boil the kettle. Bring a pot of salted water to a boil for the girasoli. Cook the girasoli until they float to the surface, 2-3 minutes. Drain and toss through a drizzle of olive oil. PRETTY PASTA: Plate up the girasoli with the creamy pesto sauce. Garnish with the torn basil. Dig in, Chef!
What should be prepared from my kitchen to make Cheesy Pesto Girasoli?
Button Mushrooms, Creme Fraiche, Fresh Basil, Pesto Princess Basil Pesto, Spinach, Three Cheese Girasoli, Vegetable Stock
How many calories does Cheesy Pesto Girasoli have?
858 calories
How much fat content does Cheesy Pesto Girasoli have?
grams