Spinach pesto penne pasta vote now PreviousNext Main DishVery Easy40 min Send this recipe to a friend Print this page Ask a question to the author Post your photo of this recipe Ingredients 6 4 cups penne pasta 12-15 button mushrooms,thinly sliced 1 carrot,finely chopped 1 big onion,sliced thin horizontally 4-5 big garlic pods,finely sliced 1 teaspoon mixed dried Italian herbs 1 teaspoon red chili flakes 2 tablepsoons grated parmesan to garnish(optional) 1 teaspoon chopped parsley for garnish 3 tablepsoons extra virgin olive oil(EVOO) salt and ground pepper to taste For Bechamel Sauce: 1/4 cup all purpose flour(or 1/4 cup whole wheat flour as a healthier option) 3 tablepsoons butter (or 3 tbsp extra virgin olive oil as a healthier option) approx 300 ml hot milk a pinch of grated nutmeg a generous pinch of freshly ground pepper salt to taste For Spinach Pesto: 1 medium bunch spinach a small bunch of fresh parsley(approx 1/4 cup) 1/4 cup pine nuts or 1/4 cup walnuts 2-3 tablepsoons grated parmesan cheese 2 garlic pods 1 tsp freshly ground pepper 3-4 tablepsoons extra virgin olive oil juice of 1/2 lemon salt to taste View the directions