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–+ servings

Wholegrain Spaghetti Pesto Pasta

It’s Whole Grain Week and we’re celebrating by including more whole grains in our meals. This helps to teach my girls about the benefits of whole grains and for them to develop healthy eating habits for their future. This recipe is a ripper and great for kids, so give it a go!
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Servings 4

Ingredients
  

  • 300 g wholegrain spaghetti
  • 3 tablespoons extra virgin olive oil
  • 2 zucchini roughly chopped
  • 2 cloves garlic finely chopped
  • 2 cups baby spinach
  • 1/2 bunch parsley roughly chopped
  • 1 bunch basil leaves torn
  • 2 lemons large, juice squeezed, plus extra to serve
  • 3/4 cup cashews raw or roasted
  • 1 teaspoon sea salt
  • 1 teaspoon cracked black pepper
  • 1/2 teaspoon chilli flakes optional
  • 200 g halloumi cheese cut into small cubes
  • 1 tablespoon pure maple syrup

Instructions
 

  • Cook the spaghetti according to packet instructions. Drain and set aside.
    300 g wholegrain spaghetti
  • Meanwhile, add 1 tablespoon of the olive oil to a large frying pan over medium heat. Add the zucchini and cook for 4–5 Minuten, stirring. Add the garlic for the last minute and stir. Set aside to cool. Keep this frying pan to use for the sauce later.
    3 tablespoons extra virgin olive oil, 2 zucchini, 2 cloves garlic
  • In a food processor or blender, place the cooked zucchini and garlic, the spinach, parsley, basil, lemon juice, cashews, salt, pepper and chilli flakes (if using). Process until smooth and creamy. Add some more water or lemon juice if it’s a little thick.
    2 zucchini, 2 cloves garlic, 2 cups baby spinach, 1/2 bunch parsley, 1 bunch basil, 2 lemons, 3/4 cup cashews, 1 teaspoon sea salt, 1 teaspoon cracked black pepper, 1/2 teaspoon chilli flakes
  • Place the same frying pan over medium heat, add another tablespoon of the olive oil. Add the cooked pasta and stir gently until heated through, about 1 Minute. Add the green sauce and stir to combine for 2 Minuten until all warmed through.
    3 tablespoons extra virgin olive oil, 300 g wholegrain spaghetti
  • Meanwhile, place a small frying pan over medium heat. Add the remaining tablespoon of olive oil and cook the halloumi pieces until golden. Add the maple syrup for the last 30 Sekunden of cooking and coat well.
    3 tablespoons extra virgin olive oil, 200 g halloumi cheese, 1 tablespoon pure maple syrup
  • Serve the pesto spaghetti into bowls, top with some halloumi pieces and squeeze over some fresh lemon juice.
    200 g halloumi cheese, 2 lemons

Keywords

Dinner, Lunch
Egg Free, Gluten Free, Pescetarian, Vegetarian
Dietary Pescatarian, Vegetarian
Allergen Egg-free, Gluten Free
Member Free