super simple green pesto pasta

Super simple green pesto pasta (vegetarian)

Pasta – this Italian mainstay has become a staple of the British diet. In our house we love it. Form my delicious lasagna to a cheap and cheerful pasta ‘n’ sauce in a packet, we can’t get enough of the stuff. As well pasta being delicious it’s also a cheap way of producing a hearty and filling meal for all the family.

Super simple green pesto pasta (suitable for vegetarians)

This recipe was literally thrown together as an experiment – and it works so well. I love both green and red pesto, but I know the green can be an acquired taste – especially with little ones. But I was impressed with how everyone in our house loved this when I first made it. It’s ridiculously quick and simple to prepare and with only a few ingredients it’s easy on the pocket too.


This recipe serves 4 (adults) but it’s very easy to scale up.

Preparation time

15-20 minutes

  • 4 mugs of dry pasta (I find a mug produces a good size portion)
  • 3-4 tbsp green pesto (you can play with the quantity to your own taste)
  • 1 vegetable stock cube
  • 175ml boiling water
  • 3 tblsp low-fat Greek yoghurt
  • 1 ball of mozzarella, diced 
  • Grated parmesan cheese (to serve)
  • ground black pepper to season
  1. Put the pasta in a large pan with copious salt water and bring to the boil
  2. In another pan dissolve the stock cube in the boiled water over a medium heat
  3. Add the pesto to the stock and mix
  4. Reduce to a low heat and add the yoghurt to the pesto-stock mixture and stir until all mixed together
  5. Simmer the sauce until it thickens
  6. Drain the pasta and return to the pan
  7. Add the sauce to the pasta and stir over a low heat until it thickens
  8. Add in the cubed mozzarella and stir until the cheese has melted
  9. Serve in bowls topped with grated parmesan and ground black pepper


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