Episode 7: Pasta Pesto

| Rianne Hagen

A truly classic student recipe, Pasta Pesto! In this seventh episode, our cooking vlogger Rianne shows you how to prepare an awesome vegetarian Pasta Pesto!

ingredients (serving 4)

  • 350-400 gr pasta
  • 800 gr broccoli
  • 300-400 gr mushrooms
  • 1 (large) onion
  • 1 pot pesto (190 gr)
  • 1 pot creme fraiche (200 gr)
  • 2 balls mozzarella
  • Salt and pepper


Cut the onion. Cut the broccoli in small pieces (2 cm). Cut the mushrooms in larger pieces (in half, and larger ones in 4 pieces).

Preheat a large (wok)pan on a medium high heat, with some oil, and fry the onion.

Once the onion starts browning, add the mushrooms. Salt them and fry them for a few minutes.
Add the broccoli and salt that too. Also add pepper (you can taste to check your seasoning).

Boil the pasta in the meantime.

Once your veggies are cooked through, add the pesto (you can do it to taste – but I usually go for the entire thing) and the crème fraiche.

Stir through, until it is warm.
Add the pasta and mozzarella and stir through.

Bon appétit.

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