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

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, vickys veggie pesto spaghetti, gf df ef sf nf. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Vickys Veggie Pesto Spaghetti, GF DF EF SF NF is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Vickys Veggie Pesto Spaghetti, GF DF EF SF NF is something which I’ve loved my whole life.

To get started with this recipe, we must first prepare a few components. You can cook vickys veggie pesto spaghetti, gf df ef sf nf using 11 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Vickys Veggie Pesto Spaghetti, GF DF EF SF NF:
  1. Take 350 g gluten-free dried spaghetti
  2. Make ready spray oil
  3. Make ready 300 g cherry or baby plum tomatoes
  4. Make ready 400 g button mushrooms, sliced
  5. Take 4 tbsp free-from pesto from my previously posted recipe
  6. Get reserved pasta water
  7. Make ready 150 g baby spinach
  8. Take grated zest and juice from 1 lemon
  9. Take pinch chilli flakes
  10. Take 25 g parmesan style cheese (optional)
  11. Get to taste salt & pepper
Instructions to make Vickys Veggie Pesto Spaghetti, GF DF EF SF NF:
  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!

So that is going to wrap it up with this exceptional food vickys veggie pesto spaghetti, gf df ef sf nf recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!