July 31, 2017


Philly Pesto Pasta is my favourite pasta dish at the moment. I love pasta, in all of its shapes and sizes that it comes in. I also love that I can eat pasta and lose weight! This recipe is a Slimming World friendly recipe and is only 2 syns for the Pesto Rosso if you count the Philadelphia as your Healthy Extra A! I often adapt the ingredients I use in this dish, but the sauce recipe is always the same. Sometimes I like to have bacon or chicken with it, or sometimes I will have no meat and simply just throw in some vegetables like spinach.

Don't forget to tag me on Instagram (@sophiemleung) if you make this dish!

 Ingredients for one:

- Pasta (70-100g)
- Philadelphia Light (75g)
- Pesto Rosso (1 tbsp)
- Vegetable Stock (75ml)
-  A dash of Salt and Pepper
- A sprinkle of Garlic Powder
- A sprinkle of Oregano
- A sprinkle of Parsley
- A handful of Spinach
- 2 Cherry Tomatoes

This recipe serves one person, however, if you are cooking for two (or more) then you can double the ingredients!


1. Boil the pasta in a saucepan (or frying pan which I like to do) until cooked.

2. Once the pasta is cooked, drain in a colander and put the pasta back in the frying pan along with the spinach and a small amount of vegetable stock on a low heat.

3. Once the spinach has wilted, add the rest of the vegetable stock, Philadelphia, pesto and seasonings, stir and leave to thicken on a medium heat (stirring occasionally).

4. Once the sauce begins to thicken and become creamy, lower the heat and place the cherry tomatoes in a small dish, flatten them with a fork, sprinkle with garlic and salt and place in the microwave for 45 seconds until they are soft.

5. Once the pasta sauce is thick, mix and transfer into a bowl (or on a plate) and top with the cherry tomatoes. 

And that is my quick and easy Philly Pesto Pasta dish! It is such a versatile dish as you can use all different meats, fish, vegetables and it will still taste beautiful every single time!


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