PHILLY PESTO PASTA

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 alter 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.



This recipe serves one person, however, if you are cooking for two (or more) then you can double the ingredients! Don't forget to tag me on Instagram (@sophiemleung) if you make this dish!
 


Ingredients for one


  • Pasta (70-100g)
  • Philadelphia Light (75g) (healthy extra A)
  • Pesto Rosso (1 tbsp)
  • Vegetable Stock Cube (crumbled)
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1 small fresh Chilli
  • 1/2 an Avocado
  • 3 Cherry Tomatoes chopped in half
  • Salad to serve

Instructions on how to make it


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

2. Once the pasta is cooked, drain some of the water whilst leaving some in. Add the vegetable stock cube and stir well. Add the Philadelphia, Pesto Rosso, fresh chilli 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 stir in the cherry tomatoes and some of the avocado.

5. Transfer to a pasta bowl along with a side of salad and top with the remaining avocado.

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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