healthy recipes, recipes

Red Pesto Pork Spaghetti

Presenting my Red Pesto Pork Spaghetti. Spaghetti is always on our weekly menu list because it is easy to make, but isn’t it too boring to eat the same spaghetti all the time? To be honest, it is, and so I came up with a nice twist to our traditional family spaghetti recipe and make it a little bit interesting.

Are you bored eating the same traditional spaghetti every week? I know you are, and that’s why you’re here. Don’t worry, I will share with you my recipe of Red Pesto Pork Spaghetti with a zesty twist and a boost of healthy ingredients like zucchini, carrots, and baby spinach.

Are Zucchini and Courgette the Same?

Yes. Zucchini and courgette are the same things. Zucchini comes from the Italian word “zucca”, which means squash while courgette is a French word for this vegetable. The most common name for this vegetable is zucchini, which is widely used in America and other countries.

What is Red Pesto Made of?

It is made of pine nuts, roasted red peppers (from jars), sun-dried tomatoes (from jars), garlic, extra virgin olive oil, fresh basil leaves, grated Parmesan cheese, lemon juice, and salt and pepper to taste. In medium-low heat, roast the pine nuts while shaking the pan occasionally until golden brown and fragrant. Set aside and let it cool. Next, drain peppers and sun-dried tomatoes and put them in a food processor. Add garlic, olive oil and basil. Whizz to a pesto consistency. Then, pulse the pine nuts in, making sure to keep some texture. Stir in the Parmesan cheese, then season with salt, pepper and lemon juice. Taste it and adjust it to your liking. Consume immediately or store in a tight jar, keep in the fridge for 3-5 days.

What’s the difference between Green and Red Pesto?

Green pesto is made of blended pine nuts and fresh basil leaves while red pesto is made with a base of sun-dried tomatoes and roasted peppers. Obviously, in this Red Pesto Pork Spaghetti recipe, we are using red pesto.

How to Make Red Pesto Pork Spaghetti?

Start by cooking the pasta according to the package. Next, make the pangrattato. Then, cook the zucchini in a frying pan, and set aside. In the same pan, cook the pork mince until brown. After that, add in the carrots, tomato paste, garlic and herb seasoning, chicken-style stock powder, and a pinch of chili flakes (if using). Add the reserved pasta water, zucchini, baby spinach, spaghetti, red pesto and a squeeze of lemon juice. Top with zesty Parmesan pangrattato.

Red Pesto and Pork Spaghetti

This Red Pesto and Pork Spaghetti recipe is with a twist and a whole lot better. Topped with zesty pangrattato to reduce the richness and meaty flavors of the pork bolognese sauce.

  • stove


  • 500 grams spaghetti
  • 2 tbsp olive oil


  • 1 tbsp olive oil
  • ½ cup panko breadcrumbs
  • 4 cloves garlic
  • lemon zest


  • 2 tbsp olive oil
  • 500 grams pork mince
  • 2 zucchini
  • 2 carrot
  • 1 cup baby spinach
  • 4 tbsp tomato paste
  • 2 tbsp garlic and herb seasoning
  • 2 tbsp chicken-style stock powder
  • 1 tbsp chili flakes
  • 100 grams red pesto
  • lemon juice


  1. Cook the spaghetti in boiling water until 'al dente', about 9. minutes.

  2. Reserve 1½ cups water, then drain the spaghetti and return to the saucepan.

  3. Drizzle with olive oil.


  1. Heat a large frying pan over medium-high heat with a generous drizzle of olive oil.

  2. Cook the panko breadcrumbs for 2-3 minutes, stirring continuously until golden.

  3. Add 4 cloves of garlic and cook until fragrant, about 1 minute.

  4. Transfer to a small bowl, then stir with lemon zest and grated Parmesan cheese.

  5. Season to taste and set aside.


  1. In medium-high heat with a generous drizzle of olive oil, cook the zucchini for 3-4 minutes or until golden.

  2. Transfer to a plate, then season with salt and pepper.

  3. In high heat, return the frying pan and drizzle with olive oil.

  4. When the oil is hot, cook the pork mince for 4-5 minutes until browned. Break up the pork mince with a fork.

  5. On the same pan, reduce the heat to medium-high, add the carrots, tomato paste, garlic and herb seasoning, chicken-style stock powder, and a pinch of chili flakes (if using). Cook until softened and fragrant, about 2-3 minutes.

  6. Add the reserved pasta water, then reduce the heat to low, add the zucchini, baby spinach, cooked spaghetti, red pesto and a squeeze of lemon juice. Season to taste and toss to combine.

  7. Top with zesty Parmesan pangrattato. Serve with lemon wedges.

  • Cook the spaghetti until ‘al dente’ (pasta is cooked through but still slightly firm in the center).
  • Break up the pork mince using a fork while cooking it in a frying pan. 
  • Add a splash more water if the sauce looks too thick.
  • You can make your own red pesto by adding pine nuts, roasted red peppers (from a jar), sun-dried tomatoes (from a jar), garlic, extra virgin oil, 20 fresh basil leaves and grated Parmesan cheese.
  • It’s best to eat on the day it was cooked. 
Main Course
pasta, spaghetti

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If you tried and loved this Keto Air Fryer Pandesal recipe, please leave a comment and a rating below. Thank you!

Rating: 5 out of 5.

The Best Mac and Cheese

Have you ever had The Best Mac and Cheese in your life? This recipe is the best – really! It’s outrageously creamy, cheesy and a little bit crunchy on top. Save this recipe and share it with your friends because this is definitely a keeper.

Do you know why I’m proud of this recipe? This is actually made by my daughter (10) for our dinner. No kidding! She’s at her best when she’s in the kitchen. The Best Mac and Cheese recipe from Mom Time Out has three different cheese combinations. For this one, my daughter used cheddar, Gruyere and Parmesan for the cheesiest cheese sauce ever!

The Best Mac and Cheese Recipe


500 grams elbow macaroni, cooked

1 tablespoon extra virgin oil

6 tablespoons butter

1/3 cup flour, all-purpose or plain

3 cups full milk

1 cup heavy cream

4 cups sharp cheddar cheese, grated

3 cups Gruyere cheese, grated

Salt and pepper to taste

1 1/2 cups panko crumbs

4 tablespoons butter, melted

1/2 cup Parmesan cheese, grated

1/4 teaspoon smoked paprika

How to Make the Best Mac and Cheese?


  1. Preheat the oven at 180 degrees C. Lightly grease a large baking dish and set aside. Combine grated cheeses in a large bowl and set aside.
  2. Cook the pasta according to the package instructions.
    Remove from heat, drain, and place in a large bowl. 
  3. Drizzle and coat the pasta with extra virgin oil. Set aside to cool while preparing cheese sauce.
  4. In a deep saucepan, melt butter, then whisk in flour over medium heat and continue whisking for about 1 minute or until bubbly and golden.
  5. Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface, and continue whisking for another 2 minutes. Add salt and pepper to taste.
  6. Add 2 cups of grated cheeses and whisk until smooth. Then add another 2 cups of cheese and continue whisking until smooth and creamy. Cheese sauce should be smooth and thick.
  7. Add the cooled pasta in the cheese sauce, stir until fully coated.
  8. Pour half of the mac and cheese into the lightly greased baking dish, top with remaining 2 cups of grated cheese. Add the remaining mac and cheese.
  9. In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top of mac and cheese and bake until bubbly and golden brown, about 30 minutes.

Serve and enjoy The Best Mac and Cheese with your family and friends!


  • Use block cheese and grate, do not buy the packed grated cheese in stores – not for this recipe. Using block cheese will give you the best result.   Cook your pasta a little slightly than al dente, about 1 minute because the pasta will be baked after you have assembled it in a baking dish, to avoid soggy macaroni. The recipe calls for elbow macaroni, but really, any tubular pasta will work as well. 
  • Make the Roux – this is important to be able to achieve the creamiest cheese sauce. Roux (equal parts butter and flour) is whisked together until bubbly and golden. Use cold milk – not warm, to prevent lumps. Cook the roux until bubbly on the surface and then continue cooking for an additional 2 minutes before adding the cheeses.
  • You can add and mix different cheese combinations. A substitute for Gruyere is Swiss Cheese. Mozarella works well too. What cheese combinations have you personally tried and taste really good? Let me know in the comments below.

Did you make The Best Mac and Cheese? Please leave us a comment below.


Kale Pesto Pasta

This Kale Pesto Pasta is so nuanced, rich, superfood-full (which we all need), and the texture is amazing! Lemon gives it a good kick to the bitterness of the kale, and the Parmesan cheese goes really, really well with it!

My family is in love with Basil Pesto, it’s so good in almost anything, especially in pasta and sandwiches. We haven’t had kale in a long time, and so I decided to make a new dish for my family to try.  So, I substituted kale to basil, which actually works. This kale pesto is just bitter than the basil based, and it is overpowering, but overall it works!

Kale Pesto Pasta Recipe


2 – 3 cloves garlic

3 cups kale (about 1 bunch)

3/4 cup toasted walnuts

1/3 cup water

2 tablespoons lemon juice (about 1 lemon)

salt and pepper

red pepper flakes, optional

1/4 cup extra-virgin olive oil (more if desired)

1/3 cup grated Parmesan cheese, optional

2 tablespoon unsalted butter  


1 lb. (16 ounces/500g) whole grain pasta, linguine

1 cup reserved pasta water

How to Make Kale Pesto Pasta?


1. Cook pasta in a pot in boiling water, stirring occasionally, until al dente. (Cook pasta as per packing instructions).  

2. In a food processor, add walnuts, EVO (extra-virgin oil), garlic, and 1/3 cup water in a blender, until very smooth. Add kale and 1/3 cup Parmesan cheese, adding water 1 tablespoon at a time as needed, until smooth. Transfer pesto to a large bowl.  

3. Transfer pasta to bowl and add pesto. Add butter and 1/3 cup pasta water, until sauce coats pasta. Divide among bowls or plate; top with more Parmesan cheese and a few grinds of pepper. If you want some kick, add red chilli flakes.  

Serve and enjoy Keto Pesto Pasta to your family and friends!

Did you make this Keto Pesto Pasta? Please leave us a comment below.


Pesto Shrimp Pasta

What’s your dinner? Ours was Pesto Shrimp Pasta. I usually make my own Pesto but last night I used Seasons’ Gourmet Pesto. It was great to try store bought pesto once in a while. It didn’t fail me. Season’s Gourmet Pesto is really nice! Right amount of olive oil, basil and pine nuts. Yummy! We had a wonderful dinner!

Also, I’m not a professional photographer (my photos proved it haha!) but lately I’ve noticed that dark photography in food photos is trending and I want to give it a go too. I think you’ll be seeing that slight change in my Instagram feed and blog posts.


250 grams spaghetti or linguine
1/2 pound large shrimp, peeled, deveined, and tails removed
1 – 1 1/2 cup cup pesto sauce
½ lemon, squeezed
1 tablespoon olive oil
1 clove garlic, minced
salt and pepper, to taste
grated parmesan cheese, to taste
1/4 cup olive oil (if pesto is too thick)

1. Remove the skin and tails of the shrimp by pulling the tail off the base of the shrimp and completely peel the skin off. (You can also use frozen and peeled shrimps to skip this instruction). Season with salt and pepper and set aside.
2. Cook spaghetti according to instructions from the pack. Cook until al dente.
3. Meanwhile, bring a large saucepan to medium-high heat. Saute olive oil, minced garlic, shrimp, and freshly squeezed lemon juice. Cook until shrimp are no longer translucent and fully cooked through. It will take about 4-5 minutes per side. (If using the frozen and peeled shrimps, just cook through).
4. Once shrimps are fully cooked (but don’t overcook), strain off any excess juice, but make sure to leave 1-2 tablespoons of juice behind in the pan.
5. Drain spaghetti and add to the saucepan with the shrimp. Stir in 1 cup of pesto until evenly coated or more if desired. 
6. Top with freshly grated parmesan cheese.
7. Serve and enjoy with family and friends!

Quick and Easy Left Over Pasta


2 Tbsp olive oil
3 cloves garlic, minced
1 medium onion, minced
2 tomatoes, diced
2 sausages (I used leftovers), sliced thinly
baby spinach
250 gm spaghetti, cooked as per package instructions

salt and pepper to taste


1. Heat olive oil in a pan, add onions. Saute until transparent. Add garlic and saute for until fragrant.

2. Add tomatoes. Saute until its soggy.

3. Saute the sausages and add cooked spaghetti. Mix together.

4. Add baby spinach until its wilted, sprinkle with salt and pepper to taste.

5. Serve and enjoy with family and friends!


One Pot Taco Pasta


It’s a busy day for me today and so I thought of making One Pot Taco Pasta, an easy dinner meal for the whole family.  I’m baking cakes for a lovely customer who believes in my ability and skills. She had ordered 4 cakes in total 3 years ago and now that her son’s turning 21, she asked me if I could make a car cake for her first born. I saw the photos that she wants me to replicate, I thought for a minute… no, actually for several minutes before I said “yes”. It took me a while because this is going to be my very first 3D car cake and I’m a bit nervous yet excited to make it. I started doubting myself if I could really make exactly like in the photos… My husband and I brainstormed for a while and contemplated before I finally said “yes” to her.

So, this is it… This is the week that she’ll need the cake for her son. I’m preparing it as early as now as I don’t want to stress myself out in making this cake. One way to give myself some time to think about baking – my very small source of income… is to prepare slow-cooker meals or one-pot meals for my family.

I came across this One Pot Taco Pasta recipe video from Tasty. I thought it’s a good recipe to try. It turned out well and indeed very easy to make as you just need to put all the ingredients in one pot, wait for it to cook and voila!!! You have a yummy and very filling dinner… I made some adjustments to the original recipe as some of you know me… I don’t really follow recipes as is… I make adjustments to my own taste and liking. Like in this recipe, I added 1 medium onion and I reckon it needs a bit of sugar and so I added some. It’s optional.

Without further ado… Here is the recipe for One Pot Taco Pasta.


1 medium onion
1 lb ground beef
1 package taco seasoning
2 cups water
1 (15 oz) can diced tomatoes
1 (15 oz) can tomato sauce
1 (15 oz) can whole kernel corn
2 cups uncooked elbow macaroni
Sugar (optional)
Colby grated cheese


1. Saute onions and beef in a large quart pot over medium/ high heat.
2. Add taco seasoning, water, tomatoes, tomato sauce and corn. Bring to a boil
3. Add uncooked macaroni and reduce heat to low. Cover and simmer for 10-15 minutes (until pasta is cooked through). Stir occasionally.
4. Remove from heat. Sprinkle cheese on top and cover.
5. Wait for the cheese to melt.
6. Serve and enjoy this One Pot Taco Pasta with your family and friends!


Spaghetti Bolognese


500 g lean beef mince
1 Tbsp oil
1 onion, peeled and chopped
1 tsp minced garlic
1 green pepper, deseeded and chopped
2 rashers bacon, chopped
420g can Condensed Tomato Soup
400g can Pesto Style Tomatoes
400 g dried spaghetti
2 Tbsp chopped fresh basil or parsley or use 1 tbsp dried


1. Quickly brown the beef mince in a hot frying pan, breaking up the mince with the back of a spoon as it browns. This is best done in two batches. Set aside.

2. Add oil to the frying pan, gently cook onion, garlic, green pepper and bacon until tender, but not brown. Stir in Condensed Tomato Soup and Pesto Style Tomatoes with 1/2 cup water. Return the browned mince to the sauce, mix well, cover and simmer gently for 15 minutes.

3. Cook spaghetti in boiling salted water for about 10 minutes or until just tender. Drain well.

4. Season the Bolognese sauce and stir through the basil. Serve with grated Parmesan cheese and garlic bread if wished.

Food in a Minute


Creamy Tuna Spaghetti

250 g spaghetti
2 tbsp olive oil
2 cloves garlic
1/2 onion
1 cup thin cream
425 g can canned tuna in oil, drained
1 cup green peas
cheese for topping

1. Cook pasta according to the packaging.
2. Heat oil in a pan. Put onions and cook for 2 minutes or until softened, add garlic and cook for 1 minute.
3. Stir in cream, then add tuna and peas. Heat gently for 1-2 minutes or until heated through.
4. Serve with grated cheese on top.

Source: Taste


Italian Vegetable Spaghetti

3 medium eggplant, diced
1 lb. very ripe tomatoes
2 tbsp. tomato paste
3 tbsp. olive oil
3 garlic clove, chopped
250 g. spaghetti or spaghettini
3-4 tbsp. grated cheese, plus extra to serve
salt and pepper
vegetable oil for frying

1. Cook the spaghetti or spaghettini according to the packet instructions.
2. Heat the olive oil in a skillet, add garlic, cooked for 2-3 minutes until golden. Then add the tomatoes. Cook for about 15 minutes, until the tomatoes start to disintegrate.
3. Add the eggplant to the tomato sauce. Add the cheese and cook until it melts.
4. Place the drained pasta into a serving dish, pour in the sauce and top with cheese. You can garnish it with fresh basil, if you want.

Share and Enjoy with family and friends!!!
Modified version!
Source: Yum Sugar

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Salmon, Corn and Dill Pasta

240 g penne pasta
1 medium brown onion, finely chopped
1 clove garlic, crushed
1 1/2 cup (375 ml) skim milk
2 tbsp cornflour
1/4 cup chopped fresh dill
1 x 415 g can salmon, drained and flaked
1 cup (160 g) fresh, frozen or canned corn kernels
1/4 cup (20 g) grated parmesan cheese

1. Preheat oven to 200C or 180C fan forced.
2. Cook pasta in a large saucepan of boiling salted water following the packet instructions until just tender. Drain pasta well and then return to pan.
3. Meanwhile, lightly spray a medium saucepan with oil and heat over medium heat. Add onion and cook, stirring for 5 minutes or until soft, then add garlic.
4. Combine cornflour with 2 tbsp of milk in a small bowl, stir until smooth. Add to pan with remaining milk.
5. Cook, stirring, until mixture boils and thickens.
6. Add pasta and dill to sauce, stirring until well combined.
7. Gently stir with salmon and corn, then spoon into a 28cm x 20cm x 5cm ovenproof dish and sprinkle with parmesan.
. Bake for 15 minutes or until cheese is  melted and golden.
9. Serve immediately.

Share it with family and friends!!!