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Recipes | November 21, 2017 | By


Servings 10


For the basil pesto

  • 100 grams basil
  • 4 teaspoons crushed garlic
  • 180 ml olive oil
  • 30 ml lemon juice
  • 3 tabelspoons nutritional yeast
  • Salt to taste

For the pasta

  • 800 grams penne pasta
  • 250 grams onions (peeled and chopped)
  • 4 teaspoons garlic
  • 3 teaspoons paprika
  • Crushed chilli to taste
  • 250 grams cherry tomatoes
  • 240 grams red pepper (sliced and halved)
  • 300 grams fresh mushrooms (sliced)
  • 2 grams mixed herbs
  • 300 grams spinach (shredded)
  • 100 gram pitted olives


  • Cook the penne pasta according to instructions, drain and put aside. Drizzle some olive oil over the pasta to prevent the pasta from sticking together.
  • Make the pesto: Blend together the basil, lemon juice, garlic, salt, nutritional yeast.
  • Make the pasta: Fry the onion in a pan in oil for a minute then add spices, garlic, peppers, tomatoes, and mushrooms and fry for a few minutes.
  • Now add the chopped spinach.
  • When the spinach becomes bright green, switch off the heat and olives.
  • Now add this mixture and the pesto with the pasta and mix together.


Bulk recipe that serves 10