Creamy Spinach Noodles with Bell Pepper and Basil Pesto

A delightful dish of spinach noodles tossed in a rich soy yogurt sauce, complemented by vibrant bell peppers and a touch of fresh basil pesto. Perfect for a light yet satisfying meal.

Steps

1. Cook the spinach noodles according to package instructions until al dente, then drain and set aside.
2. In a pan, heat olive oil over medium heat and sauté the sliced bell pepper until slightly softened, about 3-4 minutes.
3. In a bowl, mix the soy yogurt with basil pesto, adding salt and pepper to taste.
4. Combine the cooked spinach noodles with the sautéed bell peppers and the yogurt-pesto mixture, stirring gently to coat.
5. Serve warm, garnished with fresh basil leaves.

• 100g spinach noodles
• 1/2 bell pepper (red or yellow), sliced
• 50g soy yogurt
• 2 tablespoons basil pesto
• Salt and pepper to taste
• 1 teaspoon olive oil
• Fresh basil leaves for garnish