Pesto, Mushroom & Sundried tomato pasta

I used yoghurt as the main source of creaminess in here and I was very pleased with the result. Not only is it healthier but it is tangy and very creamy and adds to the flavour which cream often doesn’t.



*optional 2 rashers bacon, diced – leave out for vegetarian

1/2 cup home-made or store bought basil pesto

1/2 cup sundried tomatoes, chopped and drained

a handful cherry tomatoes, sliced in half

1 punnet mushrooms, sliced

1 garlic cloves, crushed

2 x red chillies finely chopped

1/2 cup thick greek yoghurt

1 glass white wine

1/2 cup chicken stock

*optional a drizzle of cream for extra creaminess

300g wholewheat pasta of choice

handful grated parmasan

olive oil

salt and pepper


Cook pasta to packet instructions. While it’s busy:

Heat some olive oil in a pan and add mushrooms and bacon. Fry for about 5 minutes until cooked. Add the wine and stock and let it reduce for 5 minutes.

Add the garlic, chilli, sundried tomatoes and cherry tomatoes. Stir

Add the cooked pasta to the pan, and the pesto, yoghurt and cream if using. Add the parmasan. Stir to combine and heat through. Season



Let me know what you think!