Walnut & Basil Pesto Pasta

Undertones of earthy richness come together in this world-class dish, with spinach, mushrooms, and walnuts. Balanced with streams of al dente linguine pasta, creamy feta, and a kick of chilli. Drizzle over zesty lemon juice and savour this ground-breaking vegetarian pasta dish, Chef!

Walnut & Basil Pesto Pasta

with spinach & garlic mushrooms

4.6

Hands on Time: 25 - 40 minutes

Overall Time: 30 - 45 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
Photo of Walnut & Basil Pesto Pasta
  1. LOVELY LINGUINE

    Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Loosen the pesto with olive oil in 5ml increments until drizzling consistency. Drain the pasta and toss through the loosened pesto and the rinsed Spinach.

  2. SMELLS LIKE A WINTER WONDERLAND

    Place the chopped Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

  3. GARLICKY MUSHROOMS

    Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). In the final minute, add the grated garlic (to taste). Remove from the pan and season.

  4. NOW THAT’S A PASTA DISH!

    Dish up the pesto pasta and top with the garlicky mushrooms. Crumble over the drained feta and sprinkle over the toasted Walnuts and the chilli flakes (to taste). Finish with a generous drizzle of lemon juice. Tuck in!

  • Linguine Pasta - 100g

  • Pesto Princess Basil Pesto - 50ml

  • Spinach - 20g

  • Walnuts - 10g

  • Button Mushrooms - 125g

  • Garlic Clove - 1

  • Danish-style Feta - 30g

  • Dried Chilli Flakes - 2,5ml

  • Lemon Juice - 10ml

  1. LOVELY LINGUINE

    Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Loosen the pesto with olive oil in 5ml increments until drizzling consistency. Drain the pasta and toss through the loosened pesto and the rinsed Spinach.

  2. SMELLS LIKE A WINTER WONDERLAND

    Place the chopped Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

  3. GARLICKY MUSHROOMS

    Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). In the final minute, add the grated garlic (to taste). Remove from the pan and season.

  4. NOW THAT’S A PASTA DISH!

    Dish up the pesto pasta and top with the garlicky mushrooms. Crumble over the drained feta and sprinkle over the toasted Walnuts and the chilli flakes (to taste). Finish with a generous drizzle of lemon juice. Tuck in!

  • Linguine Pasta - 200g

  • Pesto Princess Basil Pesto - 100ml

  • Spinach - 40g

  • Walnuts - 20g

  • Button Mushrooms - 250g

  • Garlic Cloves - 2

  • Danish-style Feta - 60g

  • Dried Chilli Flakes - 5ml

  • Lemon Juice - 20ml

  1. LOVELY LINGUINE

    Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Loosen the pesto with olive oil in 5ml increments until drizzling consistency. Drain the pasta and toss through the loosened pesto and the rinsed Spinach.

  2. SMELLS LIKE A WINTER WONDERLAND

    Place the chopped Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

  3. GARLICKY MUSHROOMS

    Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 6-7 minutes (shifting occasionally). In the final minute, add the grated garlic (to taste). Remove from the pan and season.

  4. NOW THAT’S A PASTA DISH!

    Dish up the pesto pasta and top with the garlicky mushrooms. Crumble over the drained feta and sprinkle over the toasted Walnuts and the chilli flakes (to taste). Finish with a generous drizzle of lemon juice. Tuck in!

  • Linguine Pasta - 300g

  • Pesto Princess Basil Pesto - 150ml

  • Spinach - 60g

  • Walnuts - 30g

  • Button Mushrooms - 375g

  • Garlic Cloves - 3

  • Danish-style Feta - 90g

  • Dried Chilli Flakes - 7,5ml

  • Lemon Juice - 30ml

  1. LOVELY LINGUINE

    Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Loosen the pesto with olive oil in 5ml increments until drizzling consistency. Drain the pasta and toss through the loosened pesto and the rinsed Spinach.

  2. SMELLS LIKE A WINTER WONDERLAND

    Place the chopped Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

  3. GARLICKY MUSHROOMS

    Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 6-7 minutes (shifting occasionally). In the final minute, add the grated garlic (to taste). Remove from the pan and season.

  4. NOW THAT’S A PASTA DISH!

    Dish up the pesto pasta and top with the garlicky mushrooms. Crumble over the drained feta and sprinkle over the toasted Walnuts and the chilli flakes (to taste). Finish with a generous drizzle of lemon juice. Tuck in!

  • Linguine Pasta - 400g

  • Pesto Princess Basil Pesto - 200ml

  • Spinach - 80g

  • Walnuts - 40g

  • Button Mushrooms - 500g

  • Garlic Cloves - 4

  • Danish-style Feta - 120g

  • Dried Chilli Flakes - 10ml

  • Lemon Juice - 40ml

Frequently Asked Questions

What is the preparation time for Walnut & Basil Pesto Pasta?

The preparation time for Walnut & Basil Pesto Pasta with spinach & garlic mushrooms is between 25 and 40 minutes.

What is the total time required to make Walnut & Basil Pesto Pasta with spinach & garlic mushrooms?

The total time required to make Walnut & Basil Pesto Pasta with spinach & garlic mushrooms is between 30 and 45 minutes.

How many servings does Walnut & Basil Pesto Pasta provide?

4 servings

What are the main ingredients in Walnut & Basil Pesto Pasta?

Button Mushrooms, Danish-style Feta, Dried Chilli Flakes, Garlic Clove, Garlic Cloves, Lemon Juice, Linguine Pasta, Pesto Princess Basil Pesto, Spinach, Walnuts

What is the nutritional information of Walnut & Basil Pesto Pasta?

Calories: 858, Carbs: 86 grams, Fat: grams, Protein: 28.5 grams, Sugar: 7.8 grams, Salt: 720 grams

How do I prepare Walnut & Basil Pesto Pasta?

NOW THAT’S A PASTA DISH!: Dish up the pesto pasta and top with the garlicky mushrooms. Crumble over the drained feta and sprinkle over the toasted walnuts and the chilli flakes (to taste). Finish with a generous drizzle of lemon juice. Tuck in! GARLICKY MUSHROOMS: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). In the final minute, add the grated garlic (to taste). Remove from the pan and season. SMELLS LIKE A WINTER WONDERLAND: Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. LOVELY LINGUINE: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Loosen the pesto with olive oil in 5ml increments until drizzling consistency. Drain the pasta and toss through the loosened pesto and the rinsed spinach.

What should be prepared from my kitchen to make Walnut & Basil Pesto Pasta?

Button Mushrooms, Danish-style Feta, Dried Chilli Flakes, Garlic Clove, Garlic Cloves, Lemon Juice, Linguine Pasta, Pesto Princess Basil Pesto, Spinach, Walnuts

How many calories does Walnut & Basil Pesto Pasta have?

858 calories

How much fat content does Walnut & Basil Pesto Pasta have?

grams

Woolies Products in this dish

Photo of Baby Spinach 400 g

Baby Spinach 400 G

Photo of Baby Spinach 80 g

Baby Spinach 80 G

Photo of Bulk Chopped Spinach 400 g

Bulk Chopped Spinach 400 G

Photo of Baby Button Mushrooms 150 g

Baby Button Mushrooms 150 G

Photo of Baby Spinach 200 g

Baby Spinach 200 G

Photo of Chopped Spinach 200 g

Chopped Spinach 200 G

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