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  • Serves 10
  • Prep time (mins) 10
  • Cook time (mins) 25

Green Vegetable Pesto Pasta


For the Pesto Sauce (makes 500ml)

2 Garlic Cloves, peeled

100g Broccoli, chopped roughly

60g Fresh Spinach

60g Fresh Basil, leaves and stalks

100g Silken Tofu

200ml Olive oil

1 Tsp Bouillon or Stock Powder

For the Pasta

500g Pasta, Penne or Fusilli

Water for boiling as per packet instructions

100g Grated Cheese for serving


  1. Steam or boil the broccoli for 2 to 3 minutes. The broccoli should be firm but not raw. Drain the broccoli and allow to cool while you gather the other ingredients.
  2. Place the olive oil in a jug and stir in the bouillon or stock powder.
  3. Place the broccoli, spinach, basil, garlic and tofu in a food processor using the chopping blade.
  4. Turn the food processor to a medium speed and gradually add the oil until it is fully incorporated.
  5. Continue to allow the mixture to mix in the food processor for 1 to 2 minutes.
  6. Decant the mixture into jars. This will keep for up to 3 days. It is great with pasta, chicken, salmon or even as a dressing for salads.
  7. Boil the pasta as per the packet instructions.
  8. Once cooked, drain and return back to the pan and keep off the heat.
  9. Stir in 150g of the vegetable pesto until all the pasta is coated with the sauce.
  10. Serve with grated cheese or Garlic bread.


Nutritional Information per 100g


Cook’s Tips
  • Prepare additional vegetables to make a puree for weaning diets.
  • For Wheat-free diets: use wheat free pasta.
  • For Egg-free diets: use Buitoni or Asda own-brand pasta.
  • For Soya-free diets- Do not use Tofu.
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