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Pesto Cream Pasta

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Total time: 40 minutes

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Serves 4

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6.4 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.


1 cup - Whole wheat penne pasta

2 tsp - All-purpose flour

2 tsp - Butter, unsalted

2 tsp - Olive oil

1 - Medium size onion, minced

1 ½ cup - Soy milk

½ medium - Green bell pepper, deseeded, cubed

½ medium - Red bell pepper, deseeded, cubed

½ medium - Yellow bell pepper, deseeded, cubed

1 tsp - Cumin, ground

1 tsp - Black pepper, ground

½ tsp - Salt

1 tbsp - Pesto Sauce (store-bought)

3 cups - Water


Measuring cups and spoons, chopping board, knife, colander, saucepan, cooking pot, Stainless-steel cooking spoon


1. Cook the pasta according to the directions on the package or until al dente. Drain and set aside.

2. Heat the oil in one saucepan and add the bell peppers. Sauté for 1-2 minutes. Remove from the saucepan and set aside.

3. In another saucepan, heat the butter and add the onion. Sauté until it caramelizes.

4. Add the flour and sauté for 2 minutes. Stir in the milk and ensure that there are no lumps. Simmer and   stir continuously until the consistency becomes like a sauce.

5. Stir in the pesto sauce. Turn off the heat.

6. Add the cooked penne and sautéed bell pepper in the pesto white sauce and mix well. Serve.


1 serving = about 200g

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Energy (kcal)


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Carbs (g)


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Proteins (g)


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Fats (g)


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Fibre (g)


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