Pesto Pasta


Pesto Pasta

Servings 6
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins


  • Pot
  • Food Processor
  • Mixing spoon
  • Collander



  • 80 g Parmasen cheese
  • 30 g Pine nuts
  • 1 Garlic clove
  • 1 cup Basil
  • 150 ml Olive oil
  • Salt

Pasta sauce

  • 2 tbsp Olive oil
  • 1 Brown onion (diced)
  • 250 g Swiss brown mushrooms (sliced)
  • 2 Garlic gloves (crushed)
  • 3 tbsp Sundried tomatoes (sliced)
  • 1 tbsp Chicken stock powder
  • ¼ tsp Chilli flakes
  • 1 tsp Italian herbs
  • 1 cup Thickened creram
  • 1 500g Fettuccine


  • In a food processor, add all of the pesto ingredients and blend until a smooth consistency is formed, set aside.
  • In a frypan, heat up the olive oil and sauté your onion until soft. Add the mushrooms and allow them to go golden. Add in the garlic and sauté for one minute. Add the sun-dried tomatoes, chilli, italian herbs, stock powder and water.
  • Meanwhile prepare the fettucine as per packet instructions.
  • Allow the ingredients within the frypan to simmer for 5 to 10 minutes then add the cream and simmer for a further five minutes. Once the pasta is cooked, turn the heat off and add the pesto. Stir through your pasta and allow the pasta to soak up the the pesto sauce.
Course: Main Course
Cuisine: Modern Australian
Keyword: pasta, pesto, vegeterian

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