Steps to Make Quick Vickys Veggie Pesto Spaghetti, GF DF EF SF NF

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We hope you got insight from reading it, now let's go back to vickys veggie pesto spaghetti, gf df ef sf nf recipe. To cook vickys veggie pesto spaghetti, gf df ef sf nf you need 11 ingredients and 9 steps. Here is how you do that.

The ingredients needed to make Vickys Veggie Pesto Spaghetti, GF DF EF SF NF:

1. Get 350 g of gluten-free dried spaghetti.
2. Use of spray oil.
3. You need 300 g of cherry or baby plum tomatoes.
4. Prepare 400 g of button mushrooms, sliced.
5. Provide 4 tbsp of free-from pesto from my previously posted recipe.
6. Get of reserved pasta water.
7. Use 150 g of baby spinach.
8. Prepare of grated zest and juice from 1 lemon.
9. Take pinch of chilli flakes.
10. You need 25 g of parmesan style cheese (optional).
11. You need to taste of 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!.

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