This pesto pasta is comforting and also incredibly nutritious.
Serves 2 (each serving contains approx 535 kcal)
- 100g wholewheat spaghetti
- 1 red pepper
- 1 green pepper
- 1 courgette
- 250g lean turkey steaks
- 1 tbsp rapeseed oil (15g)
- 35g light cream cheese (such as Philadelphia)
- 3 tbsp sun-dried tomato pesto (45g - readymade from a jar or tube)
- sea salt and freshly ground black pepper
- Bring a large saucepan of water to the boil with a pinch of salt, if using. Add the spaghetti and carefully swirl it around so that it softens and goes into the water. Cook for 10-12 minutes or until tender (or according to the packet).
- Meanwhile, cut the peppers in half and remove the seeds and cores, then discard. Thinly slice the peppers and set aside until needed. Trim the courgette and cut into batons.
- Heat a wok or large frying pan. Meanwhile, cut the turkey steaks into strips. Add the oil and swirl around the edges. Tip in the turkey and stir-fry with a wooden spoon for 2-3 minutes until sealed and lightly browned.
- Reduce the heat and stir in the cream cheese, pesto and prepared vegetables. Season lightly with salt, if using and add plenty of freshly ground black pepper. Simmer gently for another 6-8 minutes or until the turkey is completely tender and so are the vegetables.
- Drain the spaghetti into a colander in the sink and divide among wide rimmed bowls. Spoon over the turkey pesto mixture to serve.
This pasta dish could be made in advance and would keep in a suitable airtight container for up to 2 days in the fridge. It would also be served as a salad, perhaps using a pasta shape that is more convenient to eat such as wholewheat penne or fusilli. Just remember to bring a fork if transporting.