Creamy Malunggay Pesto Pasta—Budget & Kid-Loved

This ultra-creamy, green-speckled pasta is a game-changer for weeknight dinners and school lunchboxes. It’s packed with protein, hidden veg, and pantry staples like tuna, cream, and cream cheese. Plus, no coconut milk needed! The malunggay (moringa) keeps it nutritious while blending into a smooth, kid-approved sauce.

🥬 Ingredients

Malunggay Cream Base

• 2 tbsp olive oil
• 2 tbsp garlic, minced
• 3 x 145 g cans tuna, drained (optional) — keep some liquid for flavour if desired
• 3½ cups malunggay (moringa) leaves, packed
• 600 ml heavy or all-purpose cream
• 250 g cream cheese, softened
• 2 tbsp lemon juice — or to taste
• Fine salt & black pepper, to taste

Pasta & Finish

• 1 kg fusilli pasta, dry
• 500 ml pasta cooking water, reserved
• 1 cup spring onions, finely chopped

🍳 Instructions

1. Cook the Pasta

Bring a large pot of well-salted water to a boil. Cook the fusilli 1 minute less than the package suggests for an al dente bite. Reserve 1–2 cups of pasta water, then drain the rest.

2. Blend the Malunggay Cream

In a blender, combine malunggay leaves with half of the cream. Blend until smooth and vibrant green.

3. Make the Sauce

Heat olive oil in a large sauté pan over medium heat. Sauté the garlic for 30–60 seconds until fragrant.
Add the drained tuna (with a little can liquid, if using), and stir briefly.
Pour in the blended malunggay cream and the remaining cream. Bring to a gentle simmer.
Whisk in the cream cheese until fully melted and the sauce thickens slightly (3–5 minutes).
Season with salt, pepper, and lemon juice to brighten and balance the flavours.

4. Combine & Serve

Add the drained fusilli to the sauce and toss well. Loosen with reserved pasta water as needed to fully coat the spirals.
Fold in chopped spring onions. Taste and adjust the seasoning and lemon as desired.
Let it rest for a minute or two before serving hot to allow flavours to settle in.

💡 Tips

• Salt the pasta water generously so the noodles have flavour on their own.
• Blending malunggay with cream gives the sauce a more vibrant green hue.
• Keep pasta water handy to adjust the sauce consistency.
• You can swap tuna for cooked shredded chicken—or go meat-free.
• A splash of lemon juice lifts the flavour and preserves the green colour.

🔍 FAQ

Can I make this without tuna?

Absolutely—just skip the tuna or use cooked shredded chicken instead. Either way, don’t forget to adjust with pasta water to maintain the sauce’s silkiness.

What pasta shapes work best?

Short, grooved shapes like fusilli, rotini, or penne work best. They trap the creamy sauce in all the right places and stay saucy in lunchboxes.

🍽 Nutrition (per serving)

• Calories: 720
• Fat: 35 g (Saturated: 18 g)
• Cholesterol: 95 mg
• Sodium: 520 mg
• Carbs: 70 g
• Fiber: 3 g
• Sugar: 4 g
• Protein: 23 g

💬 Comments

Lara ⭐⭐⭐⭐⭐
“Kids didn’t notice the malunggay—clean plates all around!”

Marco ⭐⭐⭐⭐⭐
“Used chicken instead of tuna and it was still super creamy.”

Anne ⭐⭐⭐⭐
“Great for baon—sauce stayed silky after reheating with a splash of pasta water.”

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Perfect for picky eaters and batch cooking—this creamy malunggay pesto pasta proves healthy can be affordable and delicious too.