The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 1 handful of fresh basil (use half)
- 2 tbsp ground almonds (use half) (Nuts)
- 3 garlic clove
- 1 handful of fresh flat-leaf parsley (use half)
- 150g peas (use half)
-
20g sundried tomatoes (use half)(Sundried Tomato Halves [Sundried tomatoes 92-88% (Turkey), Salt 8-12% (Turkey), E330 (Citric Acid) 0.4 %, E300 (Ascorbic Acid) 0.35 %], Water, Spirit Vinegar, Rapeseed Oil, Oregano, Salt)
- 10g pine nuts (use half)
-
4 tbsp green pesto (use half)(Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 40g baby spinach (use half)
- 1 courgette (use half)
-
11g vegetable stock powder (use half)(Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
-
120g brown rice penne pasta (use half) (Soya)(Brown rice flour 100%)
Allergens
Contains:
Nuts
May Contain:
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 169Kcal | 617Kcal |
| 707kJ | 2582kJ | |
| Fat | 8.5g | 31g |
| of which saturates | 1.0g | 3.5g |
| Carbohydrates | 18g | 65g |
| of which sugars | 1.8g | 6.7g |
| Protein | 4.9g | 18g |
| Salt | 0.76g | 2.8g |
| Fibre | 2.9g | 11g |
Ingredients
Ingredients
- 3 garlic clove
- 10g pine nuts
- 150g peas
- 40g baby spinach
-
20g sundried tomatoes(Sundried Tomato Halves [Sundried tomatoes 92-88% (Turkey), Salt 8-12% (Turkey), E330 (Citric Acid) 0.4 %, E300 (Ascorbic Acid) 0.35 %], Water, Spirit Vinegar, Rapeseed Oil, Oregano, Salt)
- 1 handful of fresh basil
-
11g vegetable stock powder(Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 2 tbsp ground almonds (Nuts)
-
120g brown rice penne pasta (Soya)(Brown rice flour 100%)
- 1 handful of fresh flat-leaf parsley
-
4 tbsp green pesto(Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 1 courgette
Allergens
Contains:
Nuts
May Contain:
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 171Kcal | 609Kcal |
| 714kJ | 2548kJ | |
| Fat | 8.7g | 31g |
| of which saturates | 1.0g | 3.5g |
| Carbohydrates | 18g | 64g |
| of which sugars | 1.8g | 6.6g |
| Protein | 4.8g | 17g |
| Salt | 0.78g | 2.8g |
| Fibre | 2.9g | 10g |
Vegan
Ready in 20
1/3 daily fibre
6 plants
Low sat fat
Super Greens Pesto Pasta
A family favourite. This simple penne pasta is a celebration of green: spinach, courgette, green beans & parsley pesto. A garnish of chopped, toasted pine nuts adds moreish crunch. The best part? It only takes 10 minutes to prep!
Cooking Instructions
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying, a medium frying pan, a measuring jug & a sieve
Prep the veg & get the pasta on
- Thinly slice the courgettes into half-moons. Thinly slice the garlic
- Finely chop the parsley. Rinse the spinach. Roughly chop the sundried tomatoes. Finely chop the basil
- Add the penne to the saucepan and boil for 7-8 mins, until cooked, then drain
Get your simmer on
- Reheat the frying pan with 1 tbsp oil on a medium heat. Once hot, add the courgettes and cook for 5 mins, until softening. Add half of the garlic and cook for 1 min
- Add the peas, pesto, sundried tomatoes, yoghurt, stock powder, and 150ml water
- Stir to combine, bring to the boil and simmer for 3-4 mins until the sauce has thickened slightly. In the final 1-2 mins, add to the spinach and stir until wilted
Make the pangretatta
- Heat the medium frying pan with 1tsp oil. Once hot, add the remaining garlic, and cook for 1 min, add the ground almonds and pine nuts and toast for 2 mins until golden
- Stir through the parsley and season with salt and pepper
Last bits
- Stir the cooked pasta and basil into the sauce
- Taste and season with salt and pepper
Plate up
- Serve the pesto pasta into bowls and scatter the pangretatto on top
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