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Creamy Pesto Penne with Mushroom | Gestational Diabetes Recipes

Creating a GDM-friendly Kitchen

Food for thought

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Gestational diabetes friendly Creamy Pesto Penne with Mushrooms

Creamy Pesto Penne with Mushroom

Servings: 4 people
Carbohydrate Serves: 2.5 per person
(1 carbohydrate serve = 15 grams of total carbohydrate)

Have you already found a million ways with pasta? Before I discovered that there was in fact a world of delicious food I could eat with gestational diabetes, my go-to pasta was grilled chicken with a dash of tinned tomato and a large serve of spinach. (If I don’t ever see that again I’ll be a happy woman.) This gestational diabetes friendly Creamy Pesto Penne is a winner. Not just because it’s a little creamy, but because you can adapt it to whatever (free ingredients) you have in the fridge. Enjoy! (Main carbohydrate containing ingredients are listed in bold.)


  • 200g/ ~7 ounces dry penne pasta 
  • 1 tablespoon light olive or cooking oil
  • 200g/ ~7 ounces button mushrooms, sliced
  • 4 green onions/ spring onions, sliced thinly
  • 2 zucchini, trimmed, sliced into ribbons with a vegetable peeler
  • 1 red capsicum, halved, deseeded, sliced thinly
  • 3 tablespoons creamy pesto sauce
  • A large side serving of green vegetables or salad

Cook pasta in a saucepan of boiling water, following packet directions, until tender. Drain and set aside.

In a frypan over low-medium heat, heat oil and add mushrooms, spring onions, zucchini and capsicum. Stir occasionally for around 5 minutes until ingredients have slightly softened.

Add cooked pasta, pesto sauce and cottage cheese to frypan. Toss well and dish into bowls along with a large serve of green salad or green vegetables.

Serving suggestions: Cook some ham or bacon into the mix along with the mushrooms.

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