Pesto Penne Pasta

2 servings
30 Minutes to prepare
30 Minutes to cook


  • 1. 1 bunch of spinach
  • 2. 1 cup heaped Penne pasta
  • 3. 2 tbsp butter
  • 4. 1 inch Ginger
  • 5. 8-10 pieces of garlic
  • 6. Red yellow and green bell pepper 1 each
  • 7. 2 carrots
  • 8. 1 tbsp all purpose flour
  • 9. 1 cup milk
  • 10. 1 tsp oregano chilli flakes and black pepper powder each
  • 11. Salt to taste about 2 tsp
  • 12. 2 cubes cheese


1. Boil 4 cups of water and add salt then add pasta and let it cook for about 12 mins then strain and keep aside

2. Take the spinach leaves and add them to boiling water for 2 mins then strain and add them to ice cold water this will help in retaining the natural colour of the spinach puree the spinach with ginger and garlic and keep aside

3. In a wok saute the bell peppers and carrots on high flame with some oil u can add the vegetables of ur choice broccoli goes very nicely with this pasta transfer the veggies to a plate

4. In the same work heat the butter and add the all purpose flour then fry it for about 2 mins then add a cup of milk and spinach puree and let it boil for a min or 2 after the sauce thickens and coats the back of the spoon add oregano chilli flakes and black pepper powder and 1 tsp salt mix well and add boiled pasta and veggies let the sauce and pasta cook for a min then add cheese this gives the dish a creamy texture u can substitute it with 2 tbsp of fresh cream

5. Serve hot and grate some cheese while serving it

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