Creamy Pesto Pasta Bake
Simple, comforting creamy pesto pasta bake with basil, peas and mozzarella.
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Ingredients
- 400 grams penne pasta
- 30 grams butter
- 30 grams plain flour
- 600 ml milk
- 150 grams green pesto
- 10 grams basil leaves
- 200 grams frozen peas
- 150 grams mozzarella
Instructions
- Bring a large pot of water to the boil. Add the pasta and cook for 90 seconds less than packet instructions.
- Preheat the oven to 180 degrees C.
- In a large saucepan, melt the butter over a medium heat. Whisk in the flour. Turn off the heat and gradually whisk in the milk. Turn the heat back on, and gently whisk until it has thickened.
- Stir in the pesto. Tear the basil leaves with your hands and add those too. Stir in the peas. Turn off the heat.
- Drain the pasta and tip into a large ovenproof dish. Pour the sauce over the top and mix until all of the pasta is coated in sauce. Dot the mozzarella over the top.
- Bake in the oven for around 30 minutes until golden and bubbling.
Nutrition Facts
Creamy Pesto Pasta Bake
Amount per Serving
Calories
844
% Daily Value*
Fat
35
g
54
%
Saturated Fat
14
g
88
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
67
mg
22
%
Sodium
702
mg
31
%
Potassium
623
mg
18
%
Carbohydrates
99
g
33
%
Fiber
7
g
29
%
Sugar
15
g
17
%
Protein
32
g
64
%
Vitamin A
1962
IU
39
%
Vitamin C
20
mg
24
%
Calcium
481
mg
48
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
