Vickys Veggie Pesto Spaghetti, GF DF EF SF NF

How to Making 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 achieve that.

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

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