This healthy version of pesto pasta is creamy, fresh, and protein-packed. Using low-fat paneer instead of cheese, and a blend of peanuts and pumpkin seeds, it delivers on flavor while keeping things light. Tossed with spaghetti and a drizzle of chilli oil for heat—this dish is perfect for a wholesome weekday meal.

What is Pesto Pasta?

Pesto pasta is a classic Italian dish where pasta is tossed in a vibrant green sauce made with basil, garlic, olive oil, nuts, and cheese. This version keeps it healthy by using paneer instead of parmesan and adds a spicy twist with chilli oil.

Main Ingredients of Pesto Pasta:

• Spaghetti – traditional pasta base

• Basil leaves – blanched for vibrant color

• Low-fat paneer – creamy, high-protein substitute for cheese

• Pumpkin seeds & peanuts – crunchy, nutty base

• Garlic, olive oil, lemon juice – flavor enhancers

• Chilli oil – for a touch of heat

What Is So Special About This Pesto Pasta?

• Healthier version of classic pesto

• High in protein with paneer

• Easy to make in under 20 minutes

• Packed with fresh herbs and clean ingredients

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Quick and Easy Pesto Pasta:

Blend your pesto using basil, paneer, seeds, and garlic. Boil pasta, toss it in the sauce, and finish with a touch of chilli oil. Simple, fresh, and full of flavor.

How to Make Pesto Pasta:

For the Pesto Sauce:

• 1 cup fresh basil leaves (blanched)

• 3 garlic cloves

• 100 g low-fat paneer

• 1 tbsp pumpkin seeds

• 1 tbsp peanuts

• 2 tbsp olive oil

• ½ cup water (adjust as needed)

• Salt & pepper to taste

• 1 tbsp lemon juice

Steps:

1. Blanch basil leaves in hot water for 30 seconds, then immediately transfer to ice water.

2. In a blender, add basil, garlic, paneer, pumpkin seeds, peanuts, olive oil, lemon juice, salt, and pepper.

3. Add water gradually and blend until smooth. Adjust consistency as needed.

To Cook the Pasta:

• Spaghetti – as required

• Salt – a pinch

• Chilli oil – 1 tsp (for finishing)

Steps:

1. Boil spaghetti in salted water as per package instructions. Drain and reserve a little pasta water.

2. In a pan, heat 1 tsp chilli oil. Add the cooked spaghetti and the pesto sauce.

3. Toss everything well. Add a splash of reserved pasta water if needed for smoothness.

4. Serve warm with a drizzle of chilli oil or crushed nuts on top (optional).

Expert Tips:

• Blanching basil helps preserve the bright green color.

• Adjust the lemon juice for extra freshness.

• Add sautéed veggies or grilled chicken/paneer for a fuller meal.

• Store extra pesto in the fridge for up to 3 days.

Recipe Card

Healthy Pesto Pasta with Paneer

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Category

Main Course

Servings

2

Prep Time

10 minutes

Cook Time

10 minutes

Calories

350

Make this healthy, protein-packed pesto pasta with basil, low-fat paneer, and crunchy seeds. Fresh, vibrant, and perfect for a quick weeknight dinner.

Author:

Parth Kapoor

Ingredients

• Spaghetti – as needed
• Salt – a pinch
• Chilli oil – 1 tsp
• Basil – 1 cup (blanched)
• Garlic – 3 cloves
• Low-fat paneer – 100 g
• Pumpkin seeds – 1 tbsp
• Peanuts – 1 tbsp
• Olive oil – 2 tbsp
• Water – ½ cup (adjust as needed)
• Lemon juice – 1 tbsp
• Salt & pepper – to taste

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Directions

1. Blend all pesto ingredients into a smooth sauce.

2. Boil spaghetti with salt, drain and reserve some water.
3. Toss cooked pasta in pesto with a touch of chilli oil.
4. Serve warm, optionally topped with nuts or herbs.

Recipe Note

Swap peanuts for almonds or cashews if preferred. Use gluten-free pasta for a GF version