Spinach Pesto

25 min

Spinach Pesto

Everyone likes Spaghetti Bolognese but you don’t need ground beef to create a nice tomato sauce. If you don’t want the green beans you could add protein by adding in some frozen peas.


4-5 servings

500 g

400 g
ca. 8
200 g
400 g
100 g

Penne or other pasta

Tomatoes canned
Sundried tomatoes or courgette
Spinach chopped, frozen
Mushrooms chestnut
Green beans (cook with pasta)

ca. 90 g

2 cloves


Onion yellow


10 min

  1. Dice onion and mince garlic
  2. Cut mushrooms into slices
  3. Cut sun-dried tomatoes into small strips
  4. Take off top from beans halve them


20 min

pan 1b

Sauté onion and mushrooms

medium/high heat ~3 min

Reduce heat and add garlic

medium heat, simmer until most of the moisture from the mushrooms is gone ~5 min

Add tomatoes, sundried tomatoes and pesto

~3 min

pan 2

Cook pasta with green beans

(or cook in separate pans) ~10 min

pan 1 continued

Add spinach

Simmer until spinach is melted and everything is warm ~8 min


Make it a dinner party

  • Toast some sunflower seeds or pine nuts to serve
  • Use high quality pesto or make it yourself

1 Comment

  1. Lo Zane on June 21, 2020 at 23:29

    I made this dish for my housemates and it was a big success! Especially the sundried tomatoes gave it something special 🙂

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