Indulge in a creamy & tangy pasta dish with this vegetarian recipe. Al dente pasta is tossed in olive oil, and then smothered in a buttery sauce with sun-dried tomatoes, pesto, and shredded spinach. The dish is completed with a refreshing squeeze of lemon juice, toasted almonds, and garnished with sliced chilli & lemon zest. Perfect for a quick & delicious meat-free Monday meal!
Serving guide
Choose your portion size.
PRONTO PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
NUTS ABOUT NUTS
Place the Almonds in a pan over a medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAUCE BASE
Place a pan over a medium heat with 20g [40g]|#7DA0D7 of butter. When hot, fry the flour, 1-2 minutes (shifting constantly). Remove from the heat, and gradually stir in the milk, making sure there are no lumps. Loosen the sauce with water until the desired consistency.
FINISHING TOUCHES
Return the pan with the sauce to a medium heat and bring to a simmer. Stir through the sun-dried tomatoes, the pesto, the cooked pasta, the shredded Spinach, a squeeze of lemon juice, and seasoning.
DIG IN
Dish up the creamy pasta. Scatter over the toasted Almonds. Garnish with the chilli (to taste) and the lemon zest (to taste). Sprinkle with the hard cheese and enjoy!
PRONTO PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
NUTS ABOUT NUTS
Place the Almonds in a pan over a medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAUCE BASE
Place a pan over a medium heat with 20g [40g]|#7DA0D7 of butter. When hot, fry the flour, 1-2 minutes (shifting constantly). Remove from the heat, and gradually stir in the milk, making sure there are no lumps. Loosen the sauce with water until the desired consistency.
FINISHING TOUCHES
Return the pan with the sauce to a medium heat and bring to a simmer. Stir through the sun-dried tomatoes, the pesto, the cooked pasta, the shredded Spinach, a squeeze of lemon juice, and seasoning.
DIG IN
Dish up the creamy pasta. Scatter over the toasted Almonds. Garnish with the chilli (to taste) and the lemon zest (to taste). Sprinkle with the hard cheese and enjoy!
PRONTO PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
NUTS ABOUT NUTS
Place the Almonds in a pan over a medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAUCE BASE
Place a pan over a medium heat with 60g [80g]|#7DA0D7 of butter. When hot, fry the flour, 1-2 minutes (shifting constantly). Remove from the heat, and gradually stir in the milk, making sure there are no lumps. Loosen the sauce with water until the desired consistency.
FINISHING TOUCHES
Return the pan with the sauce to a medium heat and bring to a simmer. Stir through the sun-dried tomatoes, the pesto, the cooked pasta, the shredded Spinach, a squeeze of lemon juice, and seasoning.
DIG IN
Dish up the creamy pasta. Scatter over the toasted Almonds. Garnish with the chilli (to taste) and the lemon zest (to taste). Sprinkle with the hard cheese and enjoy!
PRONTO PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
NUTS ABOUT NUTS
Place the Almonds in a pan over a medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAUCE BASE
Place a pan over a medium heat with 60g [80g]|#7DA0D7 of butter. When hot, fry the flour, 1-2 minutes (shifting constantly). Remove from the heat, and gradually stir in the milk, making sure there are no lumps. Loosen the sauce with water until the desired consistency.
FINISHING TOUCHES
Return the pan with the sauce to a medium heat and bring to a simmer. Stir through the sun-dried tomatoes, the pesto, the cooked pasta, the shredded Spinach, a squeeze of lemon juice, and seasoning.
DIG IN
Dish up the creamy pasta. Scatter over the toasted Almonds. Garnish with the chilli (to taste) and the lemon zest (to taste). Sprinkle with the hard cheese and enjoy!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R93.42
for 4 servings · R23.35 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Spinach needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Grated Italian-style Hard Cheese needs 80 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Sun-dried Tomatoes needs 120 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 8% of packR3.60
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Fresh Chilli needs 1Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Lemon needs 1Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
Not in the Woolies basket — source these elsewhere:
- Cake Flour
- Pesto Princess Basil Pesto
- Full Cream UHT Milk
- Fusili Pasta
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Spring Pesto Pasta?
The preparation time for Spring Pesto Pasta with toasted almonds & fresh lemon is between 15 and 30 minutes.
What is the total time required to make Spring Pesto Pasta with toasted almonds & fresh lemon?
The total time required to make Spring Pesto Pasta with toasted almonds & fresh lemon is between 25 and 35 minutes.
How many servings does Spring Pesto Pasta provide?
4 servings
What are the main ingredients in Spring Pesto Pasta?
Almonds, Cake Flour, Chilli, Full Cream UHT Milk, Fusili Pasta, Grated Italian-style Hard Cheese, Lemon, Pesto Princess Basil Pesto, Spinach, Tomato
What is the nutritional information of Spring Pesto Pasta?
Calories: 995, Carbs: 138 grams, Fat: grams, Protein: 34.9 grams, Sugar: 23.9 grams, Salt: 555 grams
How do I prepare Spring Pesto Pasta?
SAUCE BASE: Place a pan over a medium heat with 20g [40g]|#7DA0D7 of butter. When hot, fry the flour, 1-2 minutes (shifting constantly). Remove from the heat, and gradually stir in the milk, making sure there are no lumps. Loosen the sauce with water until the desired consistency. PRONTO PASTA: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil. FINISHING TOUCHES: Return the pan with the sauce to a medium heat and bring to a simmer. Stir through the sun-dried tomatoes, the pesto, the cooked pasta, the shredded spinach, a squeeze of lemon juice, and seasoning. NUTS ABOUT NUTS: Place the almonds in a pan over a medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. DIG IN: Dish up the creamy pasta. Scatter over the toasted almonds. Garnish with the chilli (to taste) and the lemon zest (to taste). Sprinkle with the hard cheese and enjoy!
What should be prepared from my kitchen to make Spring Pesto Pasta?
Almonds, Cake Flour, Chilli, Full Cream UHT Milk, Fusili Pasta, Grated Italian-style Hard Cheese, Lemon, Pesto Princess Basil Pesto, Spinach, Tomato
How many calories does Spring Pesto Pasta have?
995 calories
How much fat content does Spring Pesto Pasta have?
grams