Creamy Pistachio and spinach pesto pasta by Dr Megan Rossi

Creamy Pistachio and spinach pesto pasta

Recipe by Dr Megan RossiCourse: MainCuisine: VegetarianDifficulty: Easy


Prep time


Cooking time



A really good mid-week supper recipe. From the Eat Yourself Healthy book by Dr. Megan Rossi.


  • 200g wholegrain pasta

  • 80g spinach leaves

  • 20g basil leaves, fresh

  • 65g pistachios

  • ½ avocado

  • 2 tsp lemon juice, fresh

  • 1 clove garlic

  • 3 tbsp nutritional yeast

  • 2 tbsp extra virgin oil

  • 100g live thick yoghurt

  • pinch of salt

  • 300g cherry tomatoes, halved

  • 2 tbsp pine nuts (optional)

  • Pepper to taste


  • Place all the ingredients apart from the pasta, tomatoes, and pine nuts into a blender along with 2 tbsp water. Blitz roughly to your preferred texture. You may need to scrape any mixture that has risen up the side a few times.
  • Cook the pasta according to the packet instructions, then coat with the pesto sauce and leave for 5 mins to infuse.
  • Serve top with cherry tomatoes and pine nuts, if using, and some cracked pepper.

Cook’s Tip

  • You can replace the nutritional yeast with 35g freshly grated Parmesan cheese.