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Pasta with Spinach Pesto Sauce

Pasta with Spinach Pesto Sauce

  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    45 m
Sheila Martin

Sheila Martin

A healthy, low-fat alternative to high-fat pesto sauce. Can also be made with basil or cilantro.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 451 kcal
  • 23%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 76.7g
  • 25%
  • Protein:
  • 25.2 g
  • 50%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 417 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. Cook pasta according to package directions.
  2. While pasta is cooking, in food processor or blender, combine spinach, tofu, lemon juice, garlic, broth, cheese, pepper, and Italian seasoning, process until smooth. Set aside.
  3. Spray a large non-stick saute pan with cooking spray. Over medium heat, cook onions and mushrooms until tender. Reduce heat to low, add pesto mixture and heat until hot.
  4. Toss pasta with sauce and bacon bits. Serve with additional Parmesan cheese, if desired. NOTE: If sauce seems too thick, thin to desired consistency with pasta cooking water or broth.
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Reviews

JuliaKid
60

JuliaKid

8/24/2008

I made a few changes to this and liked the results. Used only 12 oz whole wheat pasta, added the garlic and 1 T olive oil to the onions and mushrooms rather than in the food processor. I used vegetable broth and "baco bits" to maintain the vegetarian nature of the dish. Also added about 1 tsp salt and a good handful of fresh basil leaves to the pesto. My husband said I should put this one on the "keeper" list and make it again.

Ellen
51

Ellen

2/9/2004

A great, healthy alternative. It was really good but the recipe says "firm silken tofu". It should possibly say "firm or silken". Also, perhaps frozen spinach would work, too? Will try this again!

GINNYG
37

GINNYG

8/29/2002

Excellent recipe! Healthy and very tasty. I would cut the amount of pasta down next time to have more sauce.

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