Makes
4 servings
Ready In
30 mins
Calories
346 kcal
Good For
DInner
About this Recipe
By: Wilna Eksteen
Ingredients
- 2 cups whole wheat pasta (any shape)
- 1 cup baby leeks or spring onions, diced
- 1 cup sugar snap peas, halved
- 1 cup broccoli, very finely sliced
- 2 cups spinach, shredded
- 1/2 cup basil pesto
- 1 1/2 cups low fat milk
- 1 tbsp corn flour
- 1/2 cup mozarella, grated
- 2 tbsp Liviana Extra Virgin Olive Oil
- Salt and pepper
Shopping List
- Whole wheat pasta
- Baby leeks or spring onions
- Sugar snap peas
- Broccoli
- Spinach
- Basil pesto
- Low fat milk
- Corn flour
- Mozarella
- Liviana Extra Virgin Olive Oil
- Salt and pepper
Equipment List
- 2 cooking pots
- Knife
- Cutting board
- Large wooden spoon
- Grater
- Small bowl
- Measuring spoon
- Measuring cup
Special Dietary Requirments
- Lacto-ovo Vegetarian
- Freezer friendly
- Low GI
Special Dietary Requirments
Step by Step Instructions
Step 1
Cook the pasta according to the packaging instructions until al denté. Strain and set aside. Add the Liviana Extra Virgin Olive Oil and gently mix through the pasta.
Step 2
Fry all the vegetables in a separate pot over a high heat for 3 minutes. Turn off the heat.
Step 3
Mix the milk and corn flour together in a small bowl until combined.
Step 4
Add the milk mixture to the vegetables, turn the heat to medium and stir continuously until sauce thickens, approximately 2-4 minutes.
Step 5
Add the pesto and cheese to the the vegetable sauce. Season generously with salt and pepper.
Step 6
Add the pasta and cook for 3 minutes over a low heat. Serve warm.
