7. Low Fat Pesto Vegan Pasta Salad
Yield: 2 servings
Prep: 5 minutes
Cook: 10 minutes
Total Time: 15 minutes
Cook: 10 minutes
Total Time: 15 minutes
Ingredients
- 150 g uncooked fusilli pasta use gluten-free pasta, if needed
- 4 tbsp low-fat pesto
- A large bunch of spinach
- Optional extras Assorted cooked green vegetables, pine nuts, black pepper
Instructions
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Cook the fusilli according to the packet’s instructions. When using in a salad, I like to overcook the pasta slightly so that when it’s cooled it doesn’t become too firm.
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Remove from the heat and add the spinach to the pot, allowing it to wilt for a minute.
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Drain the pasta and reserve a little bit of the hot water. Add the pasta back to the pan and add the pesto with a small amount of the reserved water, adding more if needed until the pesto is easy to mix.
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Add any optional extras such as pine nuts, cooked green veggies and some black pepper.
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Serve straight away or chill in the fridge and serve as a chilled salad. Keep refrigerated for up to 3 days. Enjoy!
Originally posted 2019-01-04 02:51:40.
