Pasta with Spinach Pesto Sauce51 Reviews
- Prep: 30 min
- Cook: 15 min
- Ready In: 45 min
“A healthy, low-fat alternative to high-fat pesto sauce. Can also be made with basil or cilantro.” - by Sheila Martin
Original recipe yields 4 -6 servings
- Cook pasta according to package directions.
- 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.
- 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.
- 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.
Amount Per Serving (5 total)
- 451 cal
- 6.5 g
- 76.7 g
Based on a 2,000 calorie diet
Reviews (51)Rate This Recipe
"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 vegetabl..." See moree 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."
"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!..." See more"
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