Pasta with Grilled Chicken in a Creamy Mushroom and Spinach Sauce By Sheeba Desouza

Pasta with Grilled Chicken in a Creamy Mushroom and Spinach Sauce By Sheeba Desouza

This irresistible spinach pesto pasta is a culinary gem you simply must experience! Loaded with protein and brimming with flavor, it's both delicious and nutritious. Crafting it is a breeze, making it perfect for any mealtime. For an even healthier twist, use Donna Pastaia's spinach pasta—an excellent choice if you're aiming for a nutritious alternative.


  • 250g spinach pasta
  • 2 cups fresh spinach leaves
  • 1 cup fresh basil leaves
  • ½ cup walnuts, toasted
  • 2 cloves garlic, minced
  • ¼ cup grated Parmesan cheese
  • ¼ cup extra virgin olive oil
  • Salt, to taste
  • ½ cup hummus
  • ¼ cup roasted almonds, chopped
  • Freshly ground black pepper, to taste


*Cook the spinach pasta according to the package instructions until al dente. Drain and set aside.

*In a food processor, combine the fresh spinach leaves, basil leaves, toasted walnuts, minced garlic, grated Parmesan cheese, and a pinch of salt. Pulse until finely chopped.

*With the food processor running, slowly drizzle in the extra virgin olive oil until the mixture forms a smooth pesto sauce. Taste and adjust seasoning, adding more salt if needed.

*In a large mixing bowl, toss the cooked spinach pasta with the spinach pesto, add hummus also, and cook until evenly coated.

*To serve, divide the pesto-coated pasta among serving plates. Top each serving with dollops of hummus and a sprinkle of chopped roasted almonds.

*Finish with a grind of freshly ground black pepper, if desired.

Enjoy your Spinach Pesto Pasta with Hummus and Roasted Almonds!


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