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

Hands on Time: 25 - 40 minutes

Overall Time: 30 - 45 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Seasoning (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. Drain the pasta and toss through the loosened pesto and the Spinach.

  2. SMELLS LIKE A WINTER WONDERLAND

    Place the 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. Fry the mushrooms until golden, 5-6 minutes (shifting occasionally). In the final minute, add 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 feta, sprinkle over the Walnuts and the chilli flakes (to taste). Finish with a generous drizzle of lemon juice. Tuck in!

  • Linguine Pasta - 100g

  • Pesto Princess Basil Pesto - 40ml

  • Spinach - 20g

  • Walnuts - 10g

  • Button Mushrooms - 125g

  • Garlic Clove/s - 1

  • Danish-style Feta - 30g

  • Dried Chilli Flakes - 2,5ml

  • Lemon Juice - 15ml

  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. Drain the pasta and toss through the loosened pesto and the Spinach.

  2. SMELLS LIKE A WINTER WONDERLAND

    Place the 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. Fry the mushrooms until golden, 5-6 minutes (shifting occasionally). In the final minute, add 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 feta, sprinkle over the Walnuts and the chilli flakes (to taste). Finish with a generous drizzle of lemon juice. Tuck in!

  • Linguine Pasta - 200g

  • Pesto Princess Basil Pesto - 80ml

  • Spinach - 40g

  • Walnuts - 20g

  • Button Mushrooms - 250g

  • Garlic Clove/s - 2

  • Danish-style Feta - 60g

  • Dried Chilli Flakes - 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. Drain the pasta and toss through the loosened pesto and the Spinach.

  2. SMELLS LIKE A WINTER WONDERLAND

    Place the 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. Fry the mushrooms until golden, 6-7 minutes (shifting occasionally). In the final minute, add 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 feta, sprinkle over the Walnuts and the chilli flakes (to taste). Finish with a generous drizzle of lemon juice. Tuck in!

  • Linguine Pasta - 300g

  • Pesto Princess Basil Pesto - 125ml

  • Spinach - 60g

  • Walnuts - 30g

  • Button Mushrooms - 375g

  • Garlic Cloves - 3

  • Danish-style Feta - 90g

  • Dried Chilli Flakes - 7,5ml

  • Lemon Juice - 45ml

  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. Drain the pasta and toss through the loosened pesto and the Spinach.

  2. SMELLS LIKE A WINTER WONDERLAND

    Place the 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. Fry the mushrooms until golden, 6-7 minutes (shifting occasionally). In the final minute, add 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 feta, sprinkle over the Walnuts and the chilli flakes (to taste). Finish with a generous drizzle of lemon juice. Tuck in!

  • Linguine Pasta - 400g

  • Pesto Princess Basil Pesto - 160ml

  • Spinach - 80g

  • Walnuts - 40g

  • Button Mushrooms - 500g

  • Garlic Cloves - 4

  • Danish-style Feta - 120g

  • Dried Chilli Flakes - 10ml

  • Lemon Juice - 60ml

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/s, Garlic Cloves, Lemon Juice, Linguine Pasta, Pesto Princess Basil Pesto, Spinach, Walnuts

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

Calories: 627, Carbs: 94 grams, Fat: grams, Protein: 30.2 grams, Sugar: 16.9 grams, Salt: 445 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 feta, sprinkle over the 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. Fry the mushrooms until golden, 5-6 minutes (shifting occasionally). In the final minute, add garlic (to taste). Remove from the pan and season. SMELLS LIKE A WINTER WONDERLAND: Place the 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. Drain the pasta and toss through the loosened pesto and the spinach.

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

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

How many calories does Walnut & Basil Pesto Pasta have?

627 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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