Creamy Pesto Pasta
with Peas, Spinach and Cheese
- Cereals containing gluten
- Milk
- Celery
- Egg
Looking for a quick and tasty midweek dinner option? Try cooking up our Creamy Pesto Pasta in just 20 minutes for a delicious and speedy meal.
Ingredients
1
Garlic Clove
180
Penne Pasta
(Contains: Cereals containing gluten)
150
Sliced Spring Greens
150
Creme Fraiche
(Contains: Milk)
10
Vegetable Stock Paste
(Contains: Celery)
120
Peas
100
Baby Spinach
32
Fresh Pesto
(Contains: Milk)
40
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
150
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
a) Fill and boil your kettle.
b) Peel and grate the garlic (or use a garlic press).
c) Pour the boiling water into a large saucepan and add 1/2 tsp salt. Bring back to the boil on medium heat.
a) Add the penne to the boiling water and bring back to the boil. Cook until tender, 12 mins.
b) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
a) While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat.
b) When hot, add the garlic and stir-fry until fragrant, 30 secs.
a) Stir the creme fraiche and vegetable stock paste into the garlic.
b) Add the water for the sauce (see ingredients for amount) and stir to combine.
c) Simmer, stirring occasionally, until the sauce has reduced and thickened slightly, 4-5 mins.
a) Add the peas to the sauce, then add the baby spinach a handful at a time until wilted and piping hot, 1-2 mins.
b) Once the penne is cooked, add to the sauce and stir to coat.
c) Stir through the pesto and half the hard Italian style cheese.
a) Serve the pasta in bowls and finish with a sprinkling of the remaining cheese. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The creamy pesto sauce is a highlight for many, though some find the overall dish a little bland and suggest boosting flavour with extra pesto or cheese. A squeeze of lemon juice or a pinch of chilli flakes can help lift the sauce nicely.
- Ease of prep: This is a genuinely quick and straightforward weeknight meal, and several reviewers noted that even teenagers and younger cooks managed it confidently on their own.
- Suggestions: Adding bacon lardons, pancetta, or chicken is a popular way to add depth; mushrooms, toasted pine nuts, or a handful of sun-dried tomatoes are also worth considering. Reduce the water for the sauce gradually, as the full recommended amount can leave it thinner than expected — around 80–90 ml may be sufficient.
- Next-day meals: The dish keeps well and reheats nicely, making it a good option for a packed lunch the following day; be mindful that spinach can soften further on reheating.
- Peas: Opinions on the peas are mixed — some enjoy them, while others find them hard or overpowering and prefer to use fewer or swap them for tenderstem broccoli, asparagus, or courgette.
