Creamy Basil Pesto Spaghetti
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 200g / 7 oz spaghetti
- 2 large handfuls of fresh basil (can use less if your kid don't like basil)
- 200g / 7 oz cream cheese
- 50g / 1/2 cup grated parmesan
- a dash of milk
Method
- Put the spaghetti in a pot with boiling water and cook as per the package instructions.
- Put the basil, cream cheese and parmesan into a food processor. Add a splash of milk and blitz until smooth. Add a little more milk if you prefer the consistency to be a bit thinner.
- Drain the pasta and mix in with the basil pesto sauce.
- Serve immediately.