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CREAMY PESTO MAC & SPINACH

Recently, I purchased a small jar of pesto and have enjoyed finding new ways to use it in my everyday cooking. Yesterday, I found a half-bag of macaroni in my pantry that had been there for a while and knew it was calling for pesto. I made a quick pesto sauce and stirred in some Parmesan cheese. The sauce was poured over the cooked macaroni. I then added a few handfuls of frozen spinach to balance it out. I had the most delicious pesto mac and cheese.

What kind of pesto is best?

This recipe was simple, and I made basil pesto. But the best thing about it is its flexibility. You can make a homemade Kale Pesto or sun-dried tomato and basil pesto. Or any other flavor pesto you like.

LEFTOVER PESTO: HOW TO USE IT

Although pesto is a costly ingredient, it can be used to enhance the flavor of your dishes. It holds 3/4 cup of pesto, and it only costs $3.99. I use only 1/4 cup of pesto per recipe, so there are always leftovers. These are some other pesto recipes:

  • Sheet Pan Pesto Chicken Meal
  • Pesto Stuffed Shells
  • One-Pot Creamy Pesto Chicken Pasta
  • Pesto Grilled Cheese With Sun-Dried Tomatoes
  • Quick Fix Broccoli Pesto Pizza

Pesto can also be frozen if you don’t have any use for it immediately. Many people love to scoop pesto into an ice cube tray so that they can take a few tablespoons and use them in recipes such as pasta, salad dressings, or other sauces.

WHAT ELSE CAN YOU ADD TO THE PESTO MACHINE AND CHEESE?

This recipe can be taken in many different directions. To this recipe, you can add a few sun-dried tomatoes or chopped-up rotisserie poultry. You can also top it with crumbled feta or bacon bits or some buttery breadcrumbs.

CREAMY PESTO MACHIA MAC AND CHEESE WITH SPINACH

Creamy Pesto Mac and Cheese With Spinach is a simple, creamy sauce with basil pesto. It’s the perfect comfort food with a healthy dose of veggies!

Prep time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

INGREDIENTS

  • 2 cups uncooked macaroni ($0.50)
  • 2 Tbsp butter ($0.22)
  • 2 Tbsp all-purpose flour ($0.02)
  • Two cups of whole milk ($0.60).
  • 1/2 cup grated Parmesan ($0.53)
  • 1/4 cup basil pesto ($0.55)
  • 1/2 tsp salt ($0.02)
  • Freshly cracked pepper ($0.03)
  • 1/2 lb. frozen spinach ($0.80)

INSTRUCTIONS

  • Thaw the spinach at room temp or in the microwave. Take out any excess water. Put the spinach aside. Bring a large saucepan of water to a boil. Add the macaroni. Boil the macaroni for 7-10 minutes or until they are tender. The macaroni should be strained in a colander.
  • Make the sauce while the pasta boils. In a small saucepan, combine the butter and flour. Stir the butter and flour together over medium heat until they form a creamy paste. Stir and continue to cook for approximately one more minute.
  • Mix the milk with the butter and flour. Let it simmer for a while, stirring occasionally. The sauce will thicken when it reaches a simmer. The sauce should be taken off the heat.
  • Blend the pesto and Parmesan into the sauce. This will thicken the sauce. Season the sauce with freshly cracked pepper and salt. The sauce will taste less intense once the pasta is tossed in.
  • Add the cooked pasta and the drained pasta to a large saucepan. Turn off the heat, and then add the thawed and chopped spinach. Stir until all ingredients are coated with sauce. Serve immediately

NUTRITION

Serving Size: 1 Cup Calories: 333.58 Kilocalories Carbohydrates are 39.75 G Protein: 12.33 G Fat: 14.08g Sodium 665.92mg Fiber: 2.75g

a1@canteen

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