Creamy Pesto Pasta

If you love pasta, but are worried about the carbs and kilojoules, this recipe is for you! We have replaced half the pasta with zoodles (zucchini noodles) and made a deliciously creamy pesto sauce that has all the flavour without the fat! 

Serves 1


  • 40g dry wholemeal spaghetti
  • 1 large zucchini, spiralised into noodles
  • 6 Cherry Tomatoes
  • 2 tsp. extra virgin olive oil
  • 1 garlic clove, crushed
  • 2 tsp. extra light cream cheese
  • 1 tsp. basil pesto
  • Pepper, to serve


  • Cook spaghetti according to packet instructions. Reserve 1 cup of cooking liquid before draining.
  • Meanwhile, sauté tomatoes in the oil and garlic. Add the zucchini noodles and cook for 1-2 minutes. Add the spaghetti, cream cheese and pesto and stir to combine. If needed, use small amounts of reserved cooking liquid to help the sauce combine.
  • Serve topped with cracked pepper.

Recipe by Shannon Lavery,

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