Basil Pesto Pasta

A classic recipe with a little healthy twist and homemade pesto! And even better; it is also possible vegan! The vegan option can be found in the notes.
5 van 1 stem
Cooking time 15 mins
Total time 15 mins
course Main
cuisine Italian
servings 2 portions
calories 607 kcal


  • Frying pan
  • Cooking pan
  • Blender


  • 150 g pasta
  • 300 g chicken fillet (optional)
  • 1 zucchini
  • 1 onion
  • 250 g cherry tomatoes
  • 100 g spinach


  • 10 g basil
  • 1-2 clove garlic
  • tbsp pine nuts (roasted)
  • 15 g parmesan
  • 35 g olive oil (I used 20 g oil and added pasta water to make it lower in fat)


  • Boil water and cook the pasta
  • Cut the chicken fillet, onion, zucchini and tomatoes into pieces.
  • Fry the chicken fillet together with the onion and season to taste. Add the tomatoes and zucchini. Lastly, add the spinach.
  • In the meantime, blend all the ingredients for the pesto in a blender. Add salt and pepper for more flavour.
  • Add the pesto and vegetables to the pasta.
  • Serve with Parmesan and pine nuts if preferred.


Seasoning: salt, black pepper, onion powder, paprika powder, a little bit cayenne pepper. 
Vegan option: remove the chicken and cheese, use vegan pesto and add some more salt and onion powder.


Sugar: 7.6gFiber: 5gCalories: 607kcalSaturated Fat: 4.7gFat: 15.6gProtein: 59gCarbohydrates: 57g
course Main
cuisine Italian
keyword 15-minutes, Basil pesto, Chicken, Pasta, Pesto
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