4 servings

Ready In

30 mins


346 kcal

Good For



About this Recipe

By: Wilna Eksteen

Who does not love a bowl of warm pasta? Even better if it is filled with ingredients that does not take away from the yummy-ness but flip the scale to 100% nutritious. To make it even better it is finished off with a drizzle of Liviana Eureka Infused Extra Virgin Olive Oil.


  • 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

Total energy: 346kcal
Protein: 14.2g
Carbohydrates: 33.2g
Sugar: 7.5g
Fat: 18.2g
Fibre: 5.1g

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. 


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