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Pasta with red pesto sauce

Author: Ashley (Caregiver)

 

INGREDIENTS:**
 g Garlic Puree (GIA) (HCP added*)
 g Eat Water Slim Pasta (HCP added*)
 ml Passata Morissons (HCP added*)
 g Cheese, Parmesan, fresh
 g Pine nuts, kernel only
 ml Calogen Neutral
 g Courgette, raw
 g Basil, fresh
 g Oil, olive

Directions:

  1. Fry courgettes in olive oil.
  2. Toast pine nuts.
  3. Add pine nuts and courgettes to blender with any left over oil from pan.
  4. Blend cheese and calogen with the Passata and vegetable mixture and add in the basil.
  5. Cook pasta according to instructions.
  6. Mix sauce with cooked pasta.

Nutrition Information (for entire recipe):

Carbohydrate: 7.29
Calories: 321
Fat: 29.07
Protein: 7.2
Ratio: 2.01:1


Tags:

2:1 ratioMain MealVegetarian  


*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional

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