Oven baked whole wheat pesto fusilli is just perfect if you’re looking for a quick healthy meal. It’s just a simple pesto sauce combined with healthy whole grains and juicy tomatoes to give you a taste of the Mediterranean.
If you’re on your way home, late from work and need a quick and easy family recipe to put together then this, baked whole wheat pesto fusilli fits that bill.
Not only is it delicious but it’s low cost too. And, to make it super easy, I’ve split the recipe in two parts.
If you don’t have enough time to make the home made pesto sauce, leave that out and just use a healthy shop bought pesto sauce instead.
But, why not be really smart and make the pesto sauce before you head out to work in the morning? It literally takes just 15 minutes to make.
Plus, leaving the pesto sauce to marinate in the fridge during the day, makes it taste so much better later!
Making your own pesto sauce in this oven baked whole wheat pesto fusilli recipe is so easy and it’s got no artificial ingredients in.
Furthermore the pesto sauce I’ve made in this recipe is the same sauce I used for the tagliatelle with home-made pesto with just a slight change in the recipe quantities to make this a family meal, instead of a meal for 2.
It’s such a versatile sauce, I’d love to hear what other recipes you’ve made with it in the comments below. 🙂
As a serving suggestion, and because this baked whole wheat pesto fusilli is pretty filling, I like to serve this recipe with some green vegetables like steamed broccoli.
It also goes pretty well with a simple green salad too.
Easy, low calorie a great family oven baked dish.
- 30 g basil leaves
- 30 g pine nuts lightly toasted
- 3 small cloves garlic
- 50 ml extra virgin olive oil
- 30 g grated parmesan cheese
- 280 g whole wheat Fusilli
- 150 g cherry tomatoes
- 100 g low fat grated cheese
- 1 tbsp freshly chopped parsley or basil
- If you have a food processor, blitz the basil leaves, then add the pine nuts and garlic and blitz again. If you do not have a food processor, use a pestle and mortar, or sturdy bowl and the end of a rolling pin to bash the basil leaves into a pulp first, then add the pine nuts and garlic and bash them all together into a pulp. Remove the ingredients into a separate bowl, add the oil and parmesan cheese, mix all together and put the pesto, covered, into the fridge.
- Pre-heat oven to 180C.
- Cook pasta in boiling salted water according to the instructions on the packet. Once cooked, drain the pasta, reserve about 50ml of the cooking liquid and return to the saucepan.
- Half the cherry tomatoes.
- Add the pesto and the tomatoes to the drained pasta, stir in the reserved cooking liquid and mix well to combine it all together.
- Sprinkle the grated cheese over the top and then cover the top loosely with tin foil and bake in the oven for 10 to 15 minutes until the cheese is melted and bubbling.
- Once cooked remove and garnish with the chopped parsley or basil.
Well folks, Lynne and I are off to Wales to live in a pod at the Cringoed Holiday Park next week. I’ll hopefully bring you back a few photographs.
You know, I love camping style holidays and would quite happily have taken our largest tent!
We’ve been relishing some amazing late summer weather here in Scotland, but as our climate can change at any time, and similar in Wales (i.e. it could be snowing tomorrow 😕 ), we’re playing safe with the pod.
Anyway until next time, I hope you enjoy this oven baked whole wheat pesto fusilli recipe and I’ll catch up with you soon!
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