Vickys Veggie Pesto Spaghetti, GF DF EF SF NF

How to Cook Recipes Vickys Veggie Pesto Spaghetti, GF DF EF SF NF using 11 ingredients and 9 steps

Vickys Veggie Pesto Spaghetti, GF DF EF SF NF -

You can cook Vickys Veggie Pesto Spaghetti, GF DF EF SF NF using 11 ingredients and 9 steps. Here is how you cook it.

Ingredients cook Vickys Veggie Pesto Spaghetti, GF DF EF SF NF

1. It's gluten-free dried spaghetti.
2. Prepare spray oil.
3. Prepare cherry or baby plum tomatoes.
4. It's button mushrooms, sliced.
5. You need free-from pesto from my previously posted recipe.
6. You need reserved pasta water.
7. You need baby spinach.
8. It's grated zest and juice from 1 lemon.
9. It's chilli flakes.
10. Prepare parmesan style cheese (optional).
11. You need salt & pepper.

Vickys Veggie Pesto Spaghetti, GF DF EF SF NF instructions

1. Preheat the grill / broiler on a medium heat and spray a roasting tin with oil.
2. Put the spaghetti on to boil in salted water as per the packet instructions.
3. Put the tomatoes in the roasting tin and put under the grill for 10 minutes or until the skins are blistering.
4. Meanwhile, spray a frying pan with some oil and set it over a medium-high heat.
5. Fry off the sliced mushrooms until golden then take off the heat.
6. Stir in the pesto and just enough water out of the pasta pan to make a sauce.
7. Drain the pasta well and pour the mushroom mixture with the sauce and the tomatoes into the pasta pan.
8. Add the spinach, lemon juice, zest and chilli flakes and toss together gently, putting the lid on the pan for a minute to help wilt the spinach.
9. Season with salt and pepper, plate up and shake some parmesan over the top. Check out my dairy-free parmesan recipe, previously posted!.

Vickys Veggie Pesto Spaghetti, GF DF EF SF NF - Thank you and good luck