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Pasta with Pesto, Spinach and Cherry Tomatoes

Recipe from Zero Diet 2

Preparation time: 10 min
Cooking time: 15 min
Portions: 4


1/3 cup (45g) pine nuts
2/3 package (200g) silk tofu
3/4 cup (30g) fresh basil, well pressed
4 cups (120g) fresh spinach
3/4 cup (75g) Parmesan cheese, grated, well pressed
2 cloves garlic, chopped
Salt and pepper to taste
9 oz (250g) whole wheat spaghetti
3 cups (475g) cherry tomatoes, halved


-Preheat oven to 350 °F (180 °C)
-Toast the pine nuts in the oven for about 2 minutes or until golden. Set aside.
-In a food processor, combine the tofu, basil, 2 cups of spinach, pine nuts, Parmesan cheese, and garlic. Season with walt and pepper. reduce to a sauce.
-In a saucepan of boiling salted water, cook the pasta according to the instructions on the package. Drain and set aside.
-Pour the sauce into the empty saucepan, return to the stove, and cook for about 1 minute over a low heat. Add the pasta, 2 cups of spinach, and the cherry tomatoes. Cook for about 2 minutes.
-Garnish with basil when serving.

This repice contains per portion:

  • 2 vegetable / 2 starch / 1/2 meat & alternatives / 1 fat
  • 408 calories / 57g carbohydrates / 20g proteins / 14g fat / 8g fibre


Sophie Blais

Sophie has always been passionate about food. She loves creating healthy and tasty dishes, and sharing them. By sharing her recipes, Sophie wants to inspire people to cook with fresh and healthy foods. She also wishes to prove that it is possible to eat healthy without sacrificing taste! All of her recipes and their nutritional value are validated and approved by a nutrition coordinator at Nautilus Plus. Bon appétit!

Pasta with Pesto, Spinach and Cherry Tomatoes is a post from I'm taking charge. I'm taking charge is a blog that aims to help people in their journey to fitness through articles on training, nutrition, motivation, exercise and healthy recipes.
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