One-pan Lactose Free Creamy Pesto Pasta Bake

Directions

1. Heat 1 tablespoon of olive oil in a large, deep (25 cm base) ovenproof frying pan over medium-high heat. Cook the onion, stirring, for 5 minutes or until soft. Add the chicken and cook, stirring, for 3 minutes or until the chicken just changes colour. Add garlic and cook for 30 seconds.

2. Add the chicken stock, 250ml water, and pasta to the pan. Bring to the boil. Reduce heat to low, cover, and simmer for 10 minutes or until the pasta is almost cooked.

3. Meanwhile, place the pistachios, basil, and parsley in a small food processor. Process until finely chopped. Add the remaining 30 ml of olive oil and lemon juice. Process until well combined.

4. Preheat your oven to 220°C (200°C if using a fan-forced oven).

5. Add the lactose-free cream and pesto to the pasta mixture. Season well and stir to combine. Stir in the broccoli and spinach. Sprinkle with the lactose-free cheese.

6. Bake for 15 to 20 minutes or until the cheese is golden. Serve with extra parsley, basil, and lemon zest if desired.