Flavour of the Month: Prawn Pesto Pasta

Jess, our HelloGrads nutritionist presents a perfect plate to combat the post lunch-time lull: Prawn Pesto Pasta – a super-filling meal to be enjoyed at home, on the go or with friends and family.
Prawn Pesto Pasta
Most of us know that afternoon slump where we’re struggling to stay alert and awake; well, it could have something to do with what we ate for lunch, for example a heavy dose of carbs can cause our blood sugar to spike and crash, leaving us feeling sluggish and cranky soon after. A well-balanced midday meal can be key to avoiding fatigue and maintaining energy levels. Try this quick and easy recipe, packed with a healthy balance of carbohydrate, protein and fat, which will leave you feeling satisfied and full for a long period of time.

Prawn Pesto Pasta Recipe

Serves: 2

Prep time: 10 minutes

Cooking time: 10 minutes



165g king prawns

160g wholewheat pasta e.g. fusilli or penne

50g spinach

30g cherry tomatoes

30g basil leaves

20g pine nuts

1 medium avocado

1 lemon, juiced

2 tsp garlic granules

½ tbsp butter

2 tbsp olive oil

½ red chilli, seeds removed

1 x spring onion

1 tbsp parmesan cheese (or use nutritional yeast)



  1. Boil the pasta with a pinch of salt for 10 minutes, or until soft.

  3. In a frying pan, heat the olive oil and add the prawns.

  5. Fry on a medium heat for 2 minutes, then add in the chilli, spring onion, garlic and butter; continue to fry for a further 5 minutes, or until prawns are cooked, then put to one side.

  7. In a food processor, add the avocado, pine nuts, basil, garlic, a pinch of salt and pepper, lemon juice, olive oil and parmesan/nutritional yeast.
    Blend and pulse the pesto mixture until smooth.

  9. Drain pasta and combine with pesto, spinach and cherry tomatoes.

  11. Season with salt and pepper, top with parmesan/nutritional yeast and enjoy!


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